Oatmeal Craisin Cookies - MetroFamily Magazine
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Oatmeal Craisin Cookies

by Stephanie Clinton

Reading Time: 2 minutes 

Oatmeal raisin cookies. The "healthy" cookie choice. I'm never one to choose a cookie based on its level of good-for-you. That sounds like a oxymoron and I mean let's be honest, who really wants a "healthy" cookie? I've tried to get on board with those Kashi cookies and I just can't do it. They need to go back to the drawing board.

However, I won't turn up my nose at an Oatmeal Raisin cookie, but I'll admit that it's not my favorite. I've never been a super big fan of raisins in cookies. They tend to be too hard and chewy unless you go to the trouble to soak them in something prior to baking so I decided that a happy alternative in any situation to raisins is Craisins.

If serving your loved ones a healthy cookie option (although I don't know how anything that has almost a cup of butter or Crisco can be labeled as healthy) is still your M.O. then here you go. Whatever helps you sleep better at night. 


  • 1/2 cup plus 6 Tbs. butter flavored Crisco* (Don't mess with the tub. Buy them in "block" form)
  • 3/4 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1 cup flour
  • 1/2 cup almond flour
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 3 cups uncooked oatmeal oats (quick cook)
  • 5 oz. package of dried cranberries (Craisins)


  • Heat oven to 350 degrees.
  • In a small bowl combine flour, baking soda, cinnamon and salt.
  • In a large bowl beat Crisco and sugars with an electric mixer until creamy.
  • Add eggs and vanilla; beat well.
  • Add flour mixture and mix well.
  • Stir in oats and Craisins.
  • Drop dough in rounded spoonfuls onto ungreased cookie sheet.
  • Bake for 10-12 minutes.
  • Allow cookies to slightly cool before transferring them to a wire rack or plate.
  • Makes about 4 dozen.

*You can use butter if you like but I prefer Crisco in all my cookies. If you've ever wondered why a cookie is flat and crunchy soon after cooling off as opposed to rounded and chewy, it's the butter. Substitute Crisco for the butter and the cookie will stay soft and chewy. You can apply this substitution to all types of cookies.  

Delicious and nutritious. Well, I don't exactly know about the nutritious part but I do know about the delicious part.

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