Craisin Crazy

My house is going crazy for craisins. If you don't know what a craisin is, it's a dried cranberry. Remember my Honey Chex Mix snack recipe (Honey Chex, craisins and sliced almonds)?

This afternoon I used an oatmeal cookie base recipe from my Good Housekeeping Great American Classics cookbook, but instead of raisins I substituted craisins. Results? Jim said they were the best homemade cookies I have ever made. He did admit he didn't think they had much potential, especially since he doesn't like raisins and has never liked oatmeal raisin cookies. But substituting craisins for raisins won him over.

Here's the recipe . . .

Oatmeal Craisin Cookies

Ingredients:
3/4 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick (1/2 cup) butter or margarine
1/2 cup sugar
1/3 cup packed light brown sugar
1 egg
2 teaspoons vanilla extract
1 1/2 cups rolled oats, uncooked
3/4 cup craisins

Directions:
Preheat oven to 350 degrees.
In small bowl, combine flour, baking soda and salt.
In large bowl, with mixer at medium speed, beat butter and sugars until light and fluffy. Beat in egg and vanilla extract until blended. Reduce speed to low; beat in flour mixture just until blended. With wooden spoon, stir in craisins, then oats.
Drop by heaping tablespoons, 2 inches apart, on cookie sheet sprayed with non-stick cooking spray. Bake until golden, about 15 minutes. With spatula, transfer cookies to cooling rack and cool completely.
Store in an air-tight container.
Makes about 2 dozen cookies.

Next time I make these, I will be doubling the recipe. Two dozen just didn't last long here tonight. The worst part is, I didn't get to taste but one cookie before I went to church. When I got home there were only a couple of cookies left, and Jim told me he was taking them to work in the morning. So, being a good and kind wife, I left the last cookies in the Rubbermaid storage container for him to have in the morning. I got jipped!