Chewy, Oatmeal, White Chocolate, Walnut, Craisin Cookies

A fun twist on a comforting classic cookie, chewy, savoury, sweet, with the perfect touch of tartness.

I put this recipe together from a number of different oatmeal cookie recipes that I found, and I really like how they turned out!

Important cookie note, I am only using salted butter in cookies from now on, I think that the salt in the butter brings out the flavours in the cookie, the oats, the craisins, the touches of cinnamon and molasses, and even the butter. Most cookies call for unsalted butter but salted is the way to go. Anyway, here's the recipe!

Ingredients:

1 cup salted butter, softened

1 cup brown sugar

1/4 cup granulated sugar

2 large eggs

1 Tbsp vanilla extract

1 Tbsp molasses

1 1/2 cups all-purpose flour

2 Tsp ground cinnamon

1 Tsp baking soda

1/2 Tsp coarse salt

2 cups old-fashioned whole rolled oats

1 cup instant oats

1 cup craisin

1 cup white choc chips

1/2 cup chopped walnuts

Instructions:

1. Preheat oven to 350 F/ 180 C and line two large baking sheets with parchment paper.

2. In a small/ medium bowl mix together softened butter with both of the sugars, a rubber spatula works best if you don't have a mixer. Once fully creamed, add eggs, molasses and vanilla until combined.

3. In a separate large bowl, stir or whisk together the flour, baking soda, cinnamon and salt. Then fold in and mix together the wet ingredients, once combined add the oats, and stir until fully coated. Stir in craisins, white chocolate chips and chopped walnuts.

4. Chill the cookies in the fridge for about 30 minutes.

5. Roll or scoop about 2 to 2 and 1/2 tbsp of dough and place on the parchment lined baking sheet, about two inches apart. (An ice cream scooper is the perfect scooper for these cookies because they are pretty sticky to roll or scoop our by hand).

6. Bake for about 12-15 minutes in the middle rack of the oven.

7. Remove from the oven and let cool fully.