Just in time for the holidays, Connie’s Graham’s Oatmeal Cookies are sure to please everyone on your Christmas list. Their texture is extra chewy with crisp edges. Loaded with toasted walnuts, white chocolate chips, and dried craisins these cookies are irresistible with a different flavor in every bite. The cookies keep for days at room temperature and freeze beautifully. Thank you, Connie, for sharing this wonderful recipe! Happy Baking!

Connie Graham’s Oatmeal Cookies

1 cup unsalted butter
1 and 1/2 cups packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 tablespoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon iodized salt
1/2 teaspoon baking soda
1 tablespoon ground cinnamon
1 and 1/2 cups old fashioned oats
1/2 cup dried cranberries (craisins)
1/2 cup white chocolate chips
1/3 cup chopped walnuts, toasted in 350ºF oven for 3-4 minutes

Preheat oven to 350ºF. In the bowl of a stand mixer, combine butter and both sugars. Beat on medium speed 2-3 minutes. Add eggs and vanilla extract. Mix flour with salt, baking soda and cinnamon. Gradually add flour mixture to butter mixture. Add oats. Scrape sides of bowl with a rubber spatula. Add craisins, white chocolate chips, and walnuts. Bake 12 minutes or until soft in the middle and crispy on the edges. Makes 48 cookies. Tip: If you don’t like cinnamon decrease amount to 1 and 1/2 teaspoons.

Published in The News and Neighbor on December 8, 2021