Oatmeal Cranberry and Raisin Cookies

Homemade cookies are delicious. I like how we can adjust the ingredients to suit our preference. These cookies with oatmeal and dried cranberries and raisins can be stored in airtight container for upto 3 days at room temperature or 1 week in the refrigerator.
   
1 cup unsalted butter at room temperature

3/4 cup granulated sugar

1 cup brown sugar

2 eggs

1 3/4 cups flour

1 3/4 cups rolled oats

1 tsp baking soda

1 tsp salt

1/4 tsp grated nutmeg

1/4 tsp ground cinnamon

1 1/2 cups mixture of raisins and dried cranberries

Cream butter with both the sugars until the mixture is light and fluffy. Beat in the eggs until it is combined. Stir together the flour, oats, baking soda, salt, and spices. Add the raisins and toss to combine. Slowly add the flour mixture to the butter and sugar mixture and mix until the flour mixture is mixed evenly. 

Scrape the dough into an airtight container and let it rest in the refrigerator overnight or for 3 to 4 hours before baking. 

Put 1/4 cup balls of dough slightly flattened with the palm of your hand 2" apart on a baking sheet, as it will spread a little. 

Bake in the center of a 350F preheated oven for 20 to 22 minutes until the cookies are golden brown on the edges. The middle of the cookie will be slightly soft. Do not overbake because the cookies harden as it cools on the baking sheet for about 5 to 10 minutes. Let the cookies cool on a wire rack and cool completely. 

This recipe is adapted from the Flour cookbook and makes 24 cookies.

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