Oatmeal Craisin Cookie Bites

There’s nothing that gives the illusion of “healthy” like combining oatmeal and dried fruit into a cookie. Let me be completely honest. Cookies are cookies. They are NOT healthy, so don’t fall for someone’s claim that they are. Oatmeal on it’s own? Nutritional powerhouse! Fresh cranberries? Antioxidant superstars! But dry and sweeten those cranberries and combine them with oatmeal, butter, flour, eggs… you’ve got great tasting cookies!

 
I’ve been making this same recipe for more years than I should admit to. Sometimes with raisins, sometimes adding nuts. Sometimes I use a larger scoop to make bigger cookies (adjust the bake time accordingly). No matter how I’ve adjusted the recipe, it has never failed me. Enjoy!
 
Oatmeal Craisin Cookie Bites
 
 
Smaller cookies means less guilt… when you go back for a second and a third!


Oatmeal Craisin Cookie Bites

 Oatmeal Craisin Cookie Bites

Makes about 80 small cookies

Adapted from Emeril Lagasse

Ingredients

1 cup (2 sticks) unsalted butter, room temperature
3/4 cups sugar
3/4 brown sugar
2 eggs, room temperature
2 cups all purpose unbleached all purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon baking soda
2 cups oatmeal (NOT INSTANT!!!)
1 teaspoon hot water
1 1/2 cups craisins
2 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F. Line a cookie sheet (or two) with parchment paper.

1. Add the butter and sugars into KitchenAid mixing bowl and cream with paddle attachment. Let it run for 2-3 minutes, scraping down the sides of the bowl, if necessary.

2. Add the eggs to the mixer and mix to combine. 
3. Add flour, salt, cinnamon, and baking soda. Mix well on low (2 speed). 
4. Remove the bowl from the mixer. Add the oatmeal, water, craisins, and vanilla.  Mix by hand. Don’t overwork the dough.
5. Using a 1 1/2 teaspoon scoop, place 20-30 drops of dough on parchment paper lined baking sheet. Leave at least 1″ in between cookie dough balls.
6. Bake for 7-9 minutes, until bottom starts to lightly brown. (8 minutes is the magic number for my oven)
7. Remove from oven and let stand for 2-3 minutes. Use a spatula and transfer to a cooling rack.
8. Store in an airtight container for up to 5 days.
 
Eat, Drink & Be Yummy!
 
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