Craisins are a care package staple in my family. They travel well, they have a long shelf life, and they’re a quick, easy, slightly-sweet snack. They can be added to a spinach salad with some goat cheese and a fruity vinaigrette, or mixed into a homemade trail mix. During my first year of grad school, my mom sent me so many packages of Craisins I had to ask her to stop until I could catch up (not that I’m complaining–Craisin care packages are a kind and delicious gesture).
Like many people, when the orders to shelter-in-place began, I stocked up on non-perishable foods at the grocery store. This included an enormous bag of Craisins. A week later, my aunt sent me an equally-enormous bag of Craisins. I’ve been wanting to use up what’s left in my pantry to cut down on wastefulness as well as limit my grocery store trips, and I’ve had a huge package of quick oats in the back of the cabinet for months. Thus, the idea for Craisin oatmeal cookies was born!
For the most part, I followed this recipe. I only had about half a cup of brown sugar, and a little less than one-and-a-half cups of regular sugar, so it’s possible my cookies came out a little less sweet, which I personally don’t mind in oatmeal cookies. I also left out the raisins and subbed in an extra half cup of Craisins.
I’m not an expert baker by any means, but it felt good to create something in these difficult times. Of course, I only live with one other roommate and she is not a snack food fanatic like me, which means there is now a Tupperware of leftover cookies in my freezer, which I’m not even a little bit mad about.