Happy Snow Day, everyone! I hope that everyone is safe and warm at home, curled up with some TV, a good book, or a big cup of hot chocolate.
This snow day reminds me of grad school, where waking up to thick blankets of snow was a common occurrence. And nothing makes me want to bake more than a quiet, sunny, snow-filled morning.
But the question is, what kind of baked good to make?
After a lot of pondering, I settled on a twist on the classic oatmeal raisin cookie – oatmeal craisin cookies! They are a quick cookie to pull together and cannot be more comforting on a chilly day like today.
It all starts with the dry ingredients.
Flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Simple, standard cookie dough basics.
The wet ingredients are simple as well. Sugar, brown sugar, and a butter/margarine combo.
In the bowl of a stand mixer, cream together a stick of butter, a stick of margarine, granulated sugar, and brown sugar until light and fluffy. Then add in two eggs, one at a time, and some vanilla extract. When the wet ingredients are all combined, slowly add in the dry ingredients… a promptly forget to take a picture of the past three steps.
What makes these oatmeal cookies awesome are the three mix-ins. For the first, I stray from traditional oatmeal raisin cookies by adding a little crunch in the form of pecans.
Lovely! Pecans play so well with craisins, so they were a natural addition to this recipe.
I chopped them up nice and fine.
Then tossed them into the bowl of the stand mixer with the oats and craisins. Mix up the dough until everything is just combined…
… and then portion out heaping tablespoon of the cookie dough, roll them into a ball, and place them on parchment-lined cookie sheets.
Bake the cookies for 11-12 minutes until the cookies become slightly golden around the edge.
All you need is a glass of milk (or a cup of joe), a blanket, and a comfy seat – snow day relaxation at its finest.
Enjoy and stay safe, kiddos.
Your cookie bakin’, snow day lovin’ friend,
Oatmeal Craisin Cookies
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 stick of unsalted butter, softened
1 stick of margarine
1 cup granulated sugar
1 cup light brown sugar
2 teaspoons good vanilla extract
3 cups rolled oats – not the quick cooking/instant kind
1 cup craisins (AKA dried cranberries)
½ cup pecans, chopped finely
- Pre-heat oven to 350 degrees.
- In a medium-sized bowl, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg – mix thoroughly to combine. Set aside.
- In the bowl of a stand mixer, cream together butter, margarine, sugar, and brown sugar until mixture becomes light and fluffy.
- Add in eggs, one at a time, until incorporated. Add in vanilla extract and mix to combine thoroughly. Scrape down the bowl of the mixer.
- With the mixer on the lowest speed, gradually add in the dry ingredients and mix until just combine.
- Add in the oats, craisins, and pecans and mix until just combined.
- Portion out heaping tablespoons of dough, roll into a ball, and place on parchment-lined baking sheets.
- Place cookie sheets in oven and bake for 11-12 minutes until the edges of the cookies become slightly golden brown. Transfer cookies to a wire rack to cool completely!
This recipe was slightly adapted from the Oatmeal Raisin Cookie recipe on food.com.
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