Crash-O-Cookies from Dorie Greenspan

Dorie Greenspan lives in the realm of super hero for me. She’s shown not just great talent but also longevity as a recipe developer and cookbook author. Where  I once ‘just’ knew her as  a contributor to Bon Appétit magazine (I have been a subscriber for 35 years!) and a cookbook author, now through the magic of Twitter, Dorie has become a bit closer to those of us who only knew her as a name we revered. I’ve loved ‘Baking From My Home to Yours‘ since receiving it for Christmas several years ago and most recently have fallen in love with her latest book, ‘Around My French Table‘ which just won Cookbook of the Year this weekend at the annual International Association of Culinary Professionals conference held in Austin, TX. Dorie has additional accolades that you can read on her biography but those are not the reason for this post. No…this post is about what I couldn’t have, what became available and how I am now a bit more fulfilled, if still wanting more.

Photo by David Lebovitz

Photo by David Lebovitz

You see, Dorie went on a book tour several months ago for ‘Around My French Table’ but boo hoo, she never made it to Denver. It seemed like she hit every locale known to man (and woman) from Timbuktu to Schenectady but nope…it didn’t happen here. Not that I didn’t try. Really, I begged. I promised her we were a nice city, not always covered in a blizzard of snow and that a planned tour in summer would be nice when she was ready to cool off from the heat of New York City. OK…maybe I didn’t go into that much detail but I did tweet ‘DENVER DORIE, PRETTY PLEASE?’ Or pretty sure I did.

To make matters worse (well in MY mind), she did CookieBar NYC again this past year with her son Josh. A short term event where she and Josh sell cookies to a lucky few; some of them friends I’ve met on Twitter. Who have now met her and love her for real; no big star attitude, nope…sweet is the word I hear most often. Must be all those years of sugar! By the way, Dorie’s bio might say Joshua but an email from DORIE’S SON says Josh and you know, he’s younger so I actually plan to just call him Joshie when we meet. Anyway Dorie tweeted that her recipe for Crash-O-Cookies was now available; oatmeal/raisin cookies that had sold during a CookieBar NYC event. All I had to do was email Joshie and he would send the recipe. I did, he did and that was that.

Now…you might consider this sacrilege, but I changed the recipe a bit. I know, I know…but even Dorie gave me her blessing. If you know anything about me it’s that:

  1. I shop at Costco which means I always have a well stocked pantry, and
  2. I’m a ‘wear it out, use it up’ kind of girl…meaning I will use what I have before I go buy one ingredient. Often.

I work very hard to conserve our natural resources, water, gas/electric utilities and fuel for my car, so I never make a run to the grocery store for one item. When I didn’t have raisins but did have Pomegranate Craisins in the pantry I was sold. I love the flavor and the color too. If you haven’t tried the Pomegranate infused Craisins, you need to. And yes that is my own opinion which is easy to state because no one has paid me or given me product!

So thanks Dorie…this helps; a bit. Still…please come to Denver. Pretty Please WITH a Cherry on top?? I think CookieBar DNVR could work!

Crash-O-Cookies from Dorie Greenspan
Prep time
Cook time
Total time
A wonderful chewy oatmeal cookie with dried cranberries
Serves: Makes 3-4 dozen
  • 3 cups old-fashioned oats
  • 1½ cups all-purpose flour
  • 1½ teaspoons cinnamon1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon freshly grated nutmeg
  • 2 sticks (8 ounces) unsalted butter, at room temperature
  • 1 (packed) cup light brown sugar
  • ¾ cup sugar
  • 2 large eggs, at room temperature
  • 1½ teaspoons pure vanilla extract
  • 1½ cups plump, moist dried cranberries or raisins
  1. Getting ready: Position the racks to divide the oven into thirds and preheat the oven to 350 degrees F.
  2. Line two baking sheets with parchment paper or silicone baking mats.
  3. Whisk together the oats, flour, cinnamon, baking soda, salt and freshly grated nutmeg and keep at hand.
  4. Working in a stand mixer fitted with the paddle attachment, or using a hand mixer in a large bowl, beat the butter, brown sugar and granulated sugar on medium speed until smooth and creamy.
  5. Add the eggs one at a time and beat for 1 minute after each addition and then beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients slowly, beating only until blended.
  6. Add the dried cranberries or raisins and mix to incorporate them evenly into the dough. (At this point, the dough can be wrapped well and chilled for up to 2 days.)
  7. Drop rounded tablespoonfuls of dough 2 inches apart onto the baking sheets or use a medium (1½ tablespoons) scoop. If the dough has been chilled, gently press down on the mounds of dough until they’re about ½-inch thick.
  8. Slide the sheets into the oven and bake for 12 to 15 minutes, rotating the sheets front to back and top to bottom after 7 minutes. The cookies will be golden and just firm around the edges.
  9. Lift the cookies onto cooling racks with a wide metal spatula – they’ll firm as they cool. Repeat with the remaining dough always making certain that your baking sheets are cool.


  1. says

    I’m with you – ditch the raisins for cranberries. I haven’t tried the pomegranate ones yet and will be on the lookout. I’m bummed that Denver gets overlooked on many of the top food book tours. We gotta do something about that, don’t ya think?

    • Creative Culinary says

      I bought a large (of course) bag from Costco but when I look for them in the grocery store, they are always gone! Heading to Costco this weekend; anxious to see whether it was a one time thing or not…now that I love them.

  2. says

    How could anyone miss Denver?! You need to sell the fact that you have clean air, and sunshine 300 days out of the year. :-)

    I do marvel at how technology has brought everyone closer together. I once freaked when Tyler Florence tweeted me back after I requested a recipe for a dish we enjoyed on our honeymoon. How cool is that?!


    • Creative Culinary says

      I know…if I didn’t live here anymore (sob, NO!), it would be the first on the list! And you are so right…love that part of social media; even if today I would like to wring a spam neck or two!

    • Creative Culinary says

      I hope you make them and I hope you like them. But more than that I hope you are not overdoing it if you do. Love, Mom :)

  3. says

    Pomegranate Craisins? Seriously!? Oh lordy I want some of those! Great cookies and I need to bake more of Dorie’s recipes! Oh, and I have a fabulous idea! BOTH you and Dorie come to IFBC NOLA end of August pretty pretty please? I want to meet you both! xo

  4. says

    Your cookies look terrific and I like the red of the cranberries popping up here and there. So glad you enjoyed them and many, many thanks for your very sweet thoughts.

    You are so lovely and generous on Twitter and I appreciate it. I hope we’ll meet one day. And, btw, I like Denver. A lot. I just don’t get there often.

    • says

      How about New Orleans? IFBC New Orleans, end of August, be there or be square? (okay, sorry, very 7th grade but I would so love to meet you both!)

  5. says

    These look so good! Cranberries, oats, cinnamon, nutmeg: yum! I’m totally bookmarking this! Might add in some white chocolate chips too…. I wish Dorie would visit Montreal too. I’m sure she’d love it here for our European flare!

  6. says

    Dorie is a new hero of mine also, since you introduced me. MUCH better than the former, and much more inspiring ;-)

    Wonderful recipe. It only leaves me wishing for a magic computer device that lets me transport them from computer screen to home.

    PS-Denver is a wonderful city!!!

    • Barbara says

      I remember that; you are so cute but it’s true. Dorie has a warm and generous soul; MS is only on Twitter to promote herself, nothing more. I wish I had a tape of her saying that on Jay Leno…AS IF she would ever take the time to respond…nope, not on her radar at all!

  7. says

    Now these are my kinda cookie! I love your twist, too ;) I simply adore Dorie. Her baking book is a fixture in my kitchen. The fact that she took the time to personally email me and respond to my baking questions- well, made her family to me! These cookies have family all over them!

    • Barbara says

      Abby Dodge did the same thing WAY back before all this Twitter business got crazy. Now we’re friends and I even did her new website! Love them both and now wondering if they’ve met…hmm??

  8. says

    I love craisins and use them in my oatmeal cookies. Never seen the pom-infused ones, those sound like heaven! Beautiful cookies and I hope Dorie makes it to Denver :)

    • Barbara says

      I love them Yuri. I first found them at Costco and need to replenish my supply. I looked at the regular grocery the other day; they had a spot for them, but they were all out; seems I’m not alone, huh?

  9. says

    Lovely write-up about Dorie Greenspan and a great looking cookie. I’ve used craisins in cookies before too and love the taste. Hoping you have the opportunity to meet your *sweet* superhero IRL one day :)

  10. says

    I can’t believe that I am the first to respond to this post so I better hurry to get mine in. I love these “mix everything in the kitchen together cookies” as there is something everyone likes in them. I do have to say that I prefer your craisins to raisins. Sometimes great things come from substitutions.

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