Recipe: The most delicious oatmeal cookie ever

Posted on November 14 2017

Recipe: The most delicious oatmeal cookie ever

It's holiday baking time! 

Today we're bringing you a recipe for the most superbly delicious Craisin White Chocolate Oatmeal Cookie, thanks to one of our favorite local bakeries, Baked Just Wright

Samantha Wright, owner of Baked Just Wright, says they're the perfect blend of spices mixed with a deliciously chewy texture. And we have to agree—they're scrumptious! 

This recipe makes 18 cookies, which should stay fresh for about a week.

And be sure to check out Baked Just Wright's menu of sweet deliciousness. If you're in the Phoenix metropolitan area, you can place an order online for pick up. For those of you who are farther away, they can ship cookies and rugelach to you.

Craisin White Chocolate Oatmeal Cookie

Ingredients

  • ½ cup unsalted butter (room temperature)
  • ¾ cup packed light brown (or golden brown) sugar
  • ¼ cup granulated sugar
  • 1 large egg (room temperature)
  • 2 tsp vanilla extract
  • 1 tbsp molasses
  • 1 ⅔ cup old-fashioned rolled oats
  • 1 cup all-purpose flour
  • ½ tsp cinnamon
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¾ cup Craisins
  • ¾ cup white chocolate chips

Directions

  1. Using the paddle attachment of a stand mixer (or you can use a hand mixer) set to medium speed, cream together butter and both sugars.
  2. Add the egg and mix on high until combined (about 1 minute).
  3. Scrape the bowl, add the vanilla and molasses, and mix on high until combined.
  4. In a separate medium bowl, toss together the oats, flour, cinnamon, baking soda, and salt.
  5. Mix the dry ingredients into the wet ingredients on low speed until combined.
  6. Fold in the craisins and white chocolate chips with a spoon or spatula (dough will be thick).
  7. Refrigerate the dough for at least 30 minutes.
  8. Preheat your oven to 325 degrees.
  9. Using a 3 tbsp ice cream scoop (do not fill to capacity), roll dough into balls and place 2 inches apart on baking sheet.
  10. Bake for 10-11 minutes, until very lightly browned on the edges. The centers will look soft.
  11. Allow them to sit on baking sheet for 5 minutes, then transfer to cooling rack.

Notes

  • Cookie dough can stay in fridge for up to 4 days.
  • Baked cookies can be frozen for up to 3 months.
  • Unbaked cookie dough balls can be frozen for up to 3 months. Bake frozen for an extra minute, no need to thaw.

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