Full of hearty oats, sweet roasted almonds, tangy craisins and a hint of orange zest, these soft and chewy oatmeal craisin cookies are a fun twist on the traditional oatmeal raisin cookie!
Prep Time: 20 minutes
Cook Time: 12 minutes
Servings: approximately 36 cookies
Ingredients
- 1-1/4 cup Pamela’s Gluten-Free All Purpose Flour Mix or regular all-purpose flour
- 1-1/2 cups old fashioned oats
- 1-1/2 cups ground old fashioned oats
- 1 teaspoon baking soda
- 1-1/2 teaspoons cornstarch
- 1-1/4 teaspoons cinnamon
- 1 cup butter, room temp
- 3/4 cup granulated sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 1-1/2 teaspoons orange zest
- 1-1/2 cups craisins
- 1-1/2 cups roughly chopped Praline Roasted almonds
Instructions
- Preheat oven to 375 degrees.
- Mix flour, baking soda, cinnamon, cornstarch, oats and ground oats in a large bow; set aside.
- Add butter and sugars in bowl and beat with mixer for 2 minutes until light and fluffy. If using a stand mixer, use a paddle attachment.
- Add eggs – one at a time – beating in between each addition.
- Add orange zest and vanilla extra and beat again. Scrape down sides of bowl and beat again.
- Slowly, add flour and oat mixture until all ingredients are combined.
- Add Praline Roasted Almonds and craisins; mix.
- Spoon dough onto silicone or parchment-lined baking sheet and chill at least 10 minutes before baking.
- Place baking sheet into oven and bake for 10-12 minutes or until the cookies are lightly browned and cooked through.
- Remove from oven and place cookies on wire rack to cool before serving.
Tips
- Cookie dough can be flattened prior to baking for a thiner cookie.
- Add white chocolate chips, semi-sweet chocolate chips or use Praline Roasted Pecans for additional flavor!