Oatmeal CRAIsin Cookies

Raisins are tired boring old things. Enter the magical, plump, colorful CRAISIN!
As if craisins are something new and unusual. On the contrary, Native Americans gathered cranberries for food a very long time ago, and cranberries made a great (I suppose) addition to something called pemmican, a mixture of animal fat and dried meat. Pemmican was used for centuries as an emergency food. Sir Ernest Shackelton's men survived on pemmican for quite some time on during their 1914 epic voyage/distaster tour of the Antarctic. But I have no idea whether or not their pemmican contained cranberries, and pemmican is a far cry from delicious cookies! Sorry forthis disgusting detour. Back to cookies...

This recipe is based on the Cook's Illustrated Best Light Recipe recipe for oatmeal raisin cookies. Yes, it is a light recipe, which leads you to believe, this could either be a miracle: tasty and low calorie, or: a sad, carboardesque excuse for a cookie.
I added walnunts to this batch, but they still have fewer calories than a standard oatmeal rasin cookie recipe that may contain up to 2 sticks of butter. Trust me, they are soft, chewy and delicious!!

Yield 2 doz.


Ingredients:

1 c. old fashioned rolled oats
3/4 c. all purpose flour
1/4 tsp ground cinnamon
1/4 tsp baking soda
1/4 tsp salt
1/2 stick of melted butter, cooled
1 egg
2 tsp vanilla extract
1 c packed brown sugar (light or dark, I used light)
1/2 c craisins
1/3 c chopped walnuts, lightly toasted

Directions:

Adjust oven racks to middle and upper middle or upper, just make sure you don't have one on the bottom. Preheat oven to 350. Line 2 baking sheets w/ parchment paper.
Whisk flour, oats, baking soda, cinnamon and salt.
In the bowl of a standing mixer, combine brown sugar and melted butter, beat until it begins to become lighter in color and is well combined.
Ad egg and vanilla, mix on medium speed until well-incorporated. Turn mixer to low and gradually add dry ingredients. Lastly, add craisins and walnuts.
Drop on cookie sheets using small scoop. You should have abougt 12 on each sheet. Bake 11-13 mins, or until cookies begin to lightly brown on edges.