Oatmeal White Chocolate Chip Crasin Cookies

I’d like to think these cookies were the start of my getting innovative with my baking. I first made these back in high school. I used to refer to my brother as the prodigal son when he was in college and I was still in high school, because anytime he came home for the holidays or break everyone had to stop what they were doing to make sure he had his favorite foods. My mom always made (and still makes for him) second-day-lasagna because he doesn’t like lasagna the first day it’s cooked. My brother’s favorite cookie was always oatmeal raisin. So one night before the prodigal son returned I was baking up some oatmeal raisin cookies for him when I realized I didn’t have any raisins. So I just threw in the bag of Crasins I had in the pantry and a cup of white chocolate chips.

These have always been a crowd pleaser at the holidays. Sometimes I mix it up and throw in a half cup of toasted coconut. My brother made these for his coworkers last week so I figured it was time I document this recipe for the blog.

Ingredients:

• 1/2  cup (1 stick) plus 6 tablespoons butter, softened
• 3/4  cup firmly packed brown sugar
• 1/2  cup granulated sugar
• 2  eggs
• 1  teaspoon vanilla
• 1-1/2  cups all-purpose flour
• 1  teaspoon baking soda
• 1  teaspoon ground cinnamon
• 1/2  teaspoon salt (optional)
• 3  cups oats (quick or old fashioned, uncooked)
• 1  cup Crasins
• 1 cup white chocolate chips

Step 1: Preheat oven to 350 degrees. Beat together butter and both sugars. I just realized I forgot to add the extra tablespoons of butter to my batch tonight, woops.

Step 2: Add in eggs and vanilla and mix well. Scrape the sides of the bowl before adding in dry ingredients.

Step 3: Sift together flour, baking soda, cinnamon and salt. Anytime I use cinnamon in a recipe I take the extra time to sift the dry ingredients together.

Step 4: Add in uncooked oats.

Step 5: Add in Crasins. One regular size bag of crasins equals the 1 cup you need.

Step 6: Add in one cup of white chocolate chips. You can add milk chocolate if you want, but trust me it’s better with the white chocolate.

Step 7:  Using a small cookie scoop (finally got my replacement scoop  from amazon!), spoon out even-size balls of dough onto a parchment lined or sil-pat lined baking sheet. Bake for 9 to 11 minutes.

Mine came out a little on the dry side tonight because I left out some of the butter, but overall still a delicious success.