These Oatmeal Cranberry Cookies are the old fashioned style oatmeal cookies: perfectly crisp on the outside, and chewy inside. The sweet/tart cranberries are a nice bonus!
oatmeal cranberry cookies are a new classic
Get ready to meet your new favorite cookie. Raisins have had their day and now it’s time for something better. Dried cranberries give such a zippy flavor and texture to these classic old fashioned oatmeal cookies, they’re going to be our new norm going forward.
a back to basics cookie
Sometimes classic cookies are just what the doctor ordered. No bells and whistles, just good old fashioned brown sugar and oats makes these the perfect snack (after school or otherwise.) Add milk and it doesn’t get any more wholesome.
what you’ll need
- shortening, I use butter flavored Crisco
- granulated sugar
- brown sugar
- large eggs
- vanilla extract
- quick-cooking oats ~ regular are fine, too.
- all-purpose flour
- salt
- baking soda
- ground nutmeg
- cinnamon
- dried cranberries
These oatmeal cranberry cookies have reminded me of the joys of a great homemade cookie. The chewy texture is one you really can’t get in a package from the cookie aisle, so if this is your favorite type of cookie, these are definitely worth your time.
These cookies freeze and pack beautifully, so consider sending them off in a care package to someone in need of a little home baking. The cranberries give them a festive vibe, too, so save a spot for them in your holiday assortment.
cookie chemistry ~ the secrets to the perfect chewy cookie
- Brown sugar, it contains molasses which helps it to retain more moisture during cooking.
- Shortening ~ shortening melts slower than butter and helps cookies retain a plump shape.
- Don’t over-bake, the cookies may look paler and slightly underdone in the center, but will firm up as they cool.
more cookies for the cookie jar
- Chewy Chocolate Chip Pumpkin Cookies!
- Chocolate Chunk Shortbread Cookies
- Cranberry Orange Shortbread Cookies
- DoubleTree Chocolate Chip Cookie Recipe ~ the secret’s out!
- Favorite Chewy Ginger Cookies
“This recipe is a keeper! Oh, my goodness it is crispy on the outside but so light and airy on the inside! Thank you for sharing this recipe!”
Lana
Oatmeal Cranberry Cookies
Ingredients
- 1 cup shortening I use butter flavored crisco
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 3 cups quick-cooking oats regular are fine, too.
- 1 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1/4 tsp ground nutmeg
- 1/2 tsp cinnamon
- 1 1/4 cups cup dried cranberries
Instructions
- Set oven to 350F
- In a mixing bowl, cream shortening and sugars.
- Add eggs, one at at time, beating well after each addition. Beat in vanilla.
- Combine the remaining dry ingredients in a separate bowl, then gradually add to creamed mixture. Fold in the cranberries.
- Drop by tablespoonfuls 2 inches apart onto un-greased baking sheets. Flatten lightly with your fingers.
- Bake for 10-12 minutes or until lightly browned. After cooling a couple of minutes, move to wire rack to cool. Note: these cookies may look slightly soft when done, they will firm up as they cool.
Nutrition
Make these oatmeal cranberry cookies your own ~
- Make them with nuts ~ these cookies beg for a cup of chopped pecans or walnuts.
- Make them with dried cherries ~ these would work equally well.
51 Comments
Cheri
August 3, 2021 at 4:25 pmI have made a lot of oatmeal cookies in my lifetime being a mon of 7 and baking professionally for over 20 years. This recipe goes to the top of my favorites list. Only thing I did different was I used cranberries and golden raisins.
Sue Moran
August 3, 2021 at 6:17 pmOh I love this Cheri, that’s a high compliment 🙂
Cosvi dos Santos
May 21, 2021 at 5:47 pmAmazing… lover them I used one cup less sugar
Rebecca Shuster
November 16, 2020 at 11:21 amCan I use something as a substitute for the can I use something as a substitute for the Crisco
Sue
November 16, 2020 at 11:28 amYou can use butter if you prefer. The cookies will bake up flatter and crispier, though.
Dorothy
September 15, 2020 at 8:10 pmGreat recipe but I made a few changes based on what I had. Number one- my cranberries were one month out of date and dry. I soaked them in water for about three minutes, then drained. Second I didn’t have enough white sugar so I used 1-1/2 cup brown sugar and 1/2 cup white sugar. Third I didn’t have shortening or margarine so I substituted real butter. Fourth I added 1/2 cup of coconut to use it up. Cookies came out excellent! I imagine if I actually followed the recipe they would have been even better. Thanks for sharing
Bella
August 8, 2020 at 2:03 pmInstead of dry cranberries… will frozen cranberries work as well?
Sue
August 8, 2020 at 2:52 pmFrozen cranberries will be too wet for these cookies I’m afraid, Bella. But honestly I haven’t tried, so they might work, who knows? I’d chop them while frozen and try that way.
Trish Stover
April 26, 2020 at 12:23 pmEasy and delicious. Cranberries are a nice break from raisins, although I love both. Can’t go wrong with oatmeal cookies. Comfort food for sure.
Sue, I just want to say thanks to you for your daily posts and delicious recipes, especially during this crazy time. Definitely a bright spot in my day. Thanks for being there.
Mary
April 19, 2020 at 3:24 pmWe love this recipe and cookies! Can’t tell you how many times I’ve used this recipe. My family loves them!
Elvira
June 25, 2020 at 5:27 amMade them with coconut oil and they are so yummy. Will keep this recipe to share.
Alyssa
March 21, 2020 at 12:38 pmOh wow. These are just delicious. Absolutely, positively perfectly delicious.