Print
Oatmeal Cookies with Cranberries, Golden Raisins and Five Spice
These classic oatmeal cookies “with a twist” are perfectly chewy with a delicate crunch. The Chinese Five Spice balances the cranberries and raisins just enough and provides deliciously unique flavor.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 dozen cookies
Ingredients
- 1/2 cup 1 stick + 6 tablespoons butter, room temperature
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla
- 1½ cup unbleached all-purpose flour
- 1 teaspoon baking soda
- 1 heaping teaspoon Chinese Five Spice
- ½ teaspoon fine sea salt
- 3 cups Quaker® Old Fashioned Oats, uncooked
- ½ cup dried cranberries
- ½ cup golden raisins
Instructions
-
Preheat oven to 350°F.
-
In a large mixing bowl, cream together the butter, brown sugar and granulated sugar with a mixer. Add the eggs and vanilla, and mix to combine.
-
In a small bowl, add flour, baking soda, five spice, and salt (if using) and whisk together, then add to the sugar mixture and mix until well incorporated. Add the oats, cranberries and raisins and combine with a spatula.
-
Line cookie sheets with parchment paper. (If possible, use four cookie sheets*)
-
Using a small cookie scoop or a tablespoon, drop 12 cookie dough balls onto each cookie sheet.
-
Bake for 8 – 10 minutes, and check the cookies. They should be lightly browned, soft (not raw) in the middle. When done, remove from the oven and cool on the cookie sheets for about a minute, and then use a spatula to move them to a wire rack to finish cooling.
-
Store in a tightly covered container at room temperature for up to two days, or refrigerate or freeze to keep longer.
Recipe Notes
*Fill two sheets with 12 drops of cookie dough each and pop them in the oven, then fill the second two sheets with dough while the first two are baking in the oven. This way, you won’t have to wait for the first round of cookies to cool before using the sheets for the second round.
*Recipe adapted from the Vanishing Oatmeal Raisin Cookies recipe from Quaker Oats.