This recipe goes way back – all the way to 2014 – when my dad asked me to make some oatmeal cookies and I got a little creative. This is based on a basic recipe from the Food Network, but has come to be one of my most loved recipes. And apparently 17 year old Paige thought the name “P-Diddy” was hilarious.
This recipe calls for the use of craisins, NOT raisins, because I used to think raisins were gross. They have been redeemed by my love of golden raisins, though. It’s also flexible in the nut department – pecans or walnuts are preferred, but you do you. And we’re going to sprinkle some cinnamon sugar on top, for fun.
The most “technical” part of this recipe is forming the cookies – you want to handle them as little as possible so the butter is able to melt in the oven instead of in your hands. Seriously, give those cookies the space they deserve.
My tip is to scoop out a heaping tablespoon and roughly twirl the dough in the spoon before dropping it onto the sheet. They shouldn’t be perfectly rolled balls of dough, like with a snicker doodle cookie. Let them be slightly misshapen because the end result will be crunchy and airy and delicious. I have a highlight on my Instagram page titled “bake” that shows how to do this if you’re curious.
1.5 c roughly chopped nuts
1/2 pound salted butter
3/4 c brown sugar
1 1/3 c white sugar
1 tbsp vanilla extract
1.5 c flour
1 tsp baking powder
2 tsp cinnamon
1 tsp kosher salt
3 c rolled oats
1.5 c craisins
2 tbsp cinnamon sugar
1. Preheat oven to 350 degrees.
2. Beat butter, brown sugar, and white sugar until combined.
3. Add in eggs one at a time until combined. Then add vanilla.
4. Combine flour, baking powder, cinnamon, and kosher salt in a separate bowl.
5. Gradually add combined dry ingredients to wet ingredients and beat until combined, scraping down the sides of the bowl to fully incorporate.
6. Add oats, craisins and nuts. Mix until combined.
7. Line a baking sheet with parchment paper. Gently form rough balls and space out evenly on the sheet. Sprinkle with cinnamon sugar
8. Bake for 12-15 minutes. Transfer to a wire rack and let cool.
Pro-tip for cookie storage (if you even have leftovers because trust me, these will go quick): tear a piece of bread in half and place in the cookies’ container. The bread will prevent the cookies from getting hard.