#16. (C)raisin Caramel Oatmeal Cookies

There's something I absolutely adore about the contrast between fibrous oats and the chewy dough in the classic oatmeal cookie.

But why must dried cranberries play second fiddle to raisins with respect to America's favorite variation? Equal opportunity extends to baking, yo, and this mindset prompted me to swap the latter for the former when making these (c)raisin* caramel oatmeal cookies.  Yes, the caramels were leftovers, but with an extra dash of salt to the mix, they shine like new. 

Finally, I prefer nutmeg over cinnamon in my oatmeal cookies for its subtle bite.

*This post not sponsored by Ocean Spray. YET.

Ingredients

• 1 cup butter, softened

• 1 cup white sugar

• 1 cup packed brown sugar

• 2 eggs

• 1 teaspoon vanilla extract

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• 1 1/2 teaspoon salt

• 1/2 teaspoon nutmeg

• 3 cups quick cooking oats

• I cup dried cranberries

• 1 cup chopped caramels

Directions

1. Preheat oven to 375 degrees Fahrenheit. Line two baking sheets with parchment paper.

2. Using a hand-held mixer, cream butter, white sugar, and brown sugar in a medium bowl. Beat in eggs, then add vanilla.

3. In a separate bowl, combine flour, baking soda, salt, and nutmeg.

4. Using a spatula, gradually add dry ingredient mixture to wet ingredient mixture. 

5. Add in oats, stirring thoroughly. Then add in dried cranberries and chopped caramels. Batter will be thick and chunky.

6. Bake for 8-10 minutes. Cool completely unless you enjoy burning your tongue on molten caramels.