Cookie Recipe and Holiday Entertaining Tip!

We love cookies over the Christmas holidays, as you may have read earlier this month with our Twisted Candy Cane cookie. A winner indeed! But today I wanted to share a good ‘staple’ cookie, that can easily be enjoyed as an after school treat without the sugar crash. It is my reliable Cranberry Raisin Oatmeal Cookie. You can dress it up or dress it down — add walnuts, add chocolate chips, white chocolate chunks, a bit of coconut oil, etc. Adapt the recipe and then… (here is the tip)… store them ready to bake!

I will share the cookie recipe below, but first, here are my two time-saving and hostess with the most-est tips for holiday seasons and entertaining. They are both very simple (maybe even so obvious I don’t need to point them out, but just in case you didn’t know them, they are very useful. They can be used for most types of cookie dough and make fresh, out of the oven warm cookies ready in a few hours notice.

Tip one : Store the batter in a homemade parchment paper wrapper / roll — the exact size of your baking sheet, and then defrost a few hours before guests arrive, preheat the oven, chop the cookie dough into 1/4 inch pieces, and then bake at temperature as recipe suggests.

Tip two : Store the batter in rounded scoops on the baking sheet and either cover with wrap, then freeze or for shorter term keeping, store in the fridge for up to 3 days before baking!

Now for that recipe, which is adapted from the infamous and beloved Smitten Kitchen. We always double this recipe because… holidays!!! Enjoy!

Cranberry Raisin Oatmeal Cookie

  • 1/2 cup (4 ounces or 115 grams) unsalted butter, softened
  • 2/3 cup (125 grams) light brown sugar, packed
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 3/4 cup (95 grams) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon table salt
  • 1 1/2 cups (120 grams) old-fashioned rolled oats
  • 3/4 cup (120 grams) raisins (use biggest, juiciest ones you can find!)
  • 1 cup dried cranberries
  • 1/2 cup walnuts (65 grams), chopped (optional)

In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, cranberries, raisins and walnuts, if using them. Scoop the cookies onto a sheet and then chill the whole tray before baking them. Heat oven to 350°F (175°C) before you scoop the cookies, so that it’s fully heated when you’re ready to put them in.

The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.





Comments (1)

Katie Irwin
January 22, 2020

Lara, thank you so much for sharing this recipe! We have almost all of these ingredients in our pantry, so these cookies were the perfect not-too-sweet treat to make when we found we didn’t have enough flour left for classic chocolate chippers. I’m keeping this in my back pocket for next year!

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