Nana Kodi’s Oatmeal Craisin Cookies

When Nana decides to make a new recipe, she doesn’t just grab a cookbook and follow the steps. She turns into a food scientist! That’s exactly what happened with these Oatmeal Craisin Cookies.

Nana told me she really wanted to make something delicious using oats, but none of the recipes she had tried before were quite right. Some were too dry, some were too flat, and some didn’t have enough flavor. So, like she always does with her best dishes, Nana started pulling together all her favorite pieces from lots of different recipes she’s tested over the years. She took the chewy texture from one, the perfect mix of brown sugar and spice from another, and decided to swap out plain raisins for tart, sweet craisins.

She creamed the butter until it was super light and fluffy, folded in the rolled oats by hand, and chilled the dough in the fridge so the cookies would bake up nice and thick instead of spreading out flat. When they finally came out of the oven, golden brown around the edges and soft in the middle, we knew she nailed it.

That’s how my Nana works her magic in the kitchen—taking the best parts of everything she’s ever tried to build something completely awesome. I hope you love her custom cookie creation as much as I do!

Nana Kodi

Nana Kodi’s Oatmeal Craisin Cookies

Nana Kodi’s Oatmeal Craisin Cookies are a wholesome, family-favorite bake featuring a soft, chewy texture with a subtle crunch around the edges.

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Prep Time 1 hour hr 30 minutes mins

Cook Time 10 minutes mins

Servings: 24 cookies

Course: Dessert

Calories: 161

Ingredients Equipment Method

Ingredients

  

• 1 cup unsalted butter slightly softened
• 1.5 cup brown sugar
• 2 each large eggs
• 1 tsp vanilla extract
• 1.75 cup all-purpose flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp table salt
• 2 cups old fashioned oats
• 1.5 cups dried craisins can substitute with raisins

Equipment

• 1 Mixing Bowl
• 2 Baking trays
• 1 Oven
• 1 Wax paper

Method

 

1. portion the ingredients
   
2. add butter and sugar to mixing bowl, cream the butter at high speed until light and fluffy (3-5 minutes) Note: be careful not to let the butter get too warm, it should just be slightly softened. If it's too warm the cookies will spread out and not rise when baked.
   
3. add the eggs and vanilla extract to the mixing bowl and whip at low speed and increasing to high speed, mix until light and fluffy
   
4. add flour, baking soda, salt, and cinnamon to the mixing bowl and mix on low until fully combined
   
5. fold the oats and craisins into the mixture by hand, mix just enough to incorporate
   
6. chill the dough for one hour before using (or overnight)
7. preheat the oven to 350 degrees F and line baking pans with wax paper
8. use ice cream scoop or spoon to portion about 2 tbsp of dough for each cookie spread out across the baking pans
   
9. place the pans on the center racks of the oven and bake for 8-10 minutes, or until slightly golden
10. let the cookies cool on a wire rack for at least 2-3 minutes after baking
    
11. you can store the cookies in an airtight container at room temperature for up to 7 days. Enjoy!