Chewy oatmeal cookies filled to brim with craisins, toffee bits, and chocolate chips.
Author:Kate Wood
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.