Oatmeal Cookies
Chewy oatmeal cookies filled to brim with craisins, toffee bits, and chocolate chips.
- Prep Time: 30
- Cook Time: 30
- Total Time: 1 hour
- Yield: 24
Ingredients
- 1 cup (2 sticks) butter, softened
- 1 1/2 cups packed light brown sugar
- 2 eggs
- 1/2 cup buttermilk
- 2 teaspoons vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 2 3/4 cups quick-cook oatmeal
- 1 cup craisins
- 1 cup toffee bits
- 1–1/2 cup semisweet chocolate chips
Instructions
- Preheat oven to 375 degrees.
- Cream butter and sugar together until light and smooth, about 4-5 minutes.
- Add eggs and beat again for another 4 minutes, scraping the bowl as needed.
- Add buttermilk and vanilla, mixing until combined and scraping the bowl as needed.
- Combine the flour, baking soda, salt, cornstarch, baking powder, and oatmeal in a separate bowl. Add to the butter mixture and stir on low until just barely combined. Do not over-mix.
- Fold in the craisins, chocolate chips, and toffee bits until well combined.
- Using an ice cream scoop, portion out 3 tablespoon mounds of dough on to a heavy-bottomed baking sheet. Keep dough balls at least 2 inches apart.
- Place in the freezer to chill for 3-4 minutes. Alternatively, you can put the entirety of the dough in the refrigerator to chill for 2 hours.
- Bake in the oven for 12-15 minutes, or until golden brown on the outside and barely set on the inside.
- Allow to cool for 2-3 minutes on the cookie sheet and then transfer to a cooling rack.
Notes
- This is a highly adaptable recipe. You can sub in your favorite chocolate, nuts, and dried fruit easily.
- Be sure butter is room temp and not too soft or hard out of the refrigerator.
Find it online: https://thewoodandspoon.com/oatmeal-cookies/