Going Crais-y

So with our first real exam on Monday, it goes without saying that I’ve spent a lot of quality time at my desk this past week. And as the title suggests, I’m going a bit crazy. It doesn’t help that yesterday while spinning I came up with the ingenious idea to start a baking blog. My concentration has suffered severely — I’ve hardly been able to focus on anything except the design of this header, let alone the one zillion proteins involved in cell cycle control. As a result, somewhere in between chromosomal translocations and epigenetics, I whipped up some deliciously crumbly oatmeal craisin white chocolate chip cookies.

This is my favorite recipe for oatmeal cookies, and although I prefer them with chocolate and toffee chips, I had leftover white chocolate chips and craisins, and decided to be thrifty (Sallie Mae doesn’t always support my expensive baking habits). This recipe doesn’t give you the run of the mill chewy oatmeal cookie, they’re more crumbly (but in my opinion, more delicious!)

Just look how beautiful they are:

Mmmm my weekend of studying definitely just got a little sweeter…

Anything, even memorizing metabolism for the 30939th time is more tolerable with some (un)healthy distractions here and there. Warning: clicking on the picture below to see the full size image will in fact make your mouth water.

And don’t forget to floss, those craisins can be quite sticky!

Oatmeal Craisin White Chocolate Chip Cookies

1 cup butter
1/2 cup sugar
1 cup brown sugar
2 eggs
2 cups whole wheat flour
1 tsp baking soda
2 tsp baking powder
1 tsp salt
1-1/2 tsp vanilla
1-1/2 cup rolled oats
3/4 cup white chocolate chips
3/4 cup Craisins

– Preheat oven to 350 degrees
– Combine the butter, sugar, brown sugar, and eggs.
– In a separate bowl, mix the flour, baking soda, baking powder, and salt
– Add a little at a time of the dry mixture into the wet mixture , until well blended
– Add the vanilla and blend
– Stir the white chocolate chips and criasins into the mixture (feel free to use whatever kind of chips you love!
– Chill the dough for 30 minutes to an hour
– Lightly grease a cookie sheet and spoon dough in 1-1/2 inch balls onto the sheet
– Bake for 9-10 minutes and cool on a wire rack
– Makes about 2 dozen cookies


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8 Responses to “Going Crais-y”

  1. #
    Shwouzakabam — October 10, 2009 @ 3:45 pm

    Do you have any left?


  2. #
    jbmlnm — October 10, 2009 @ 6:10 pm

    OMG..cannot believe you have the time to start a blog but sooo glad you did! Even your pics are awesome!

  3. #
    jbmlnm — October 11, 2009 @ 2:19 am

    ohh, is that dental embryology and histology notes that delicious cookie is on??

  4. #
    elanalauren — December 20, 2011 @ 4:23 am

    hey! when do you add the oats?

  5. #
    Erica — December 20, 2011 @ 4:28 pm

    Elana – sorry I forgot that in the recipe, mix them in with the chocolate chips at the end!

  6. #
    Kim — November 27, 2013 @ 10:09 pm

    Your cookies are so thick and perfect looking! :) Any idea why mine would be on the flat side? I followed the recipe. I don’t have a convection oven, maybe that is the difference? Thoughts…

    They still taste delish!

    • Erica — December 2nd, 2013 @ 4:04 am

      I would recommend making sure your dough is chilled before scooping them out. Maybe chill a bit longer than you did last time, or even scoop them out and place them in the freezer for 5 minutes before baking. Hope this helps!!

  7. #
    Nicki — November 9, 2014 @ 11:32 pm

    Mine wound up flat, too. I’m freezing the last batch to see if it helps. I want perfect pillows like yours!

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