Oatmeal Cranberry Cookies

oatmeal cranberry cookies in a jar

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!

Old fashioned oatmeal cranberry cookies on a cooling rack

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.

old fashioned oatmeal cranberry cookies in a mason jar

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
oatmeal cranberry cookies on a baking sheet

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.
oatmeal cranberry cookies in a jar

more cookies for the cookie jar


“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 in a jar
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3.71 from 140 votes

Oatmeal Cranberry Cookies

Oatmeal Cranberry Cookies ~ these old fashioned style oatmeal cookies are crisp on the outside, chewy inside, and packed with tart cranberries.  
Course Dessert, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Yield 36 cookies
Calories 110kcal
Author Sue Moran

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

Serving: 1cookie | Calories: 110kcal
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

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.
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51 Comments

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  • Reply
    Cheri
    August 3, 2021 at 4:25 pm

    5 stars
    I 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.

    • Reply
      Sue Moran
      August 3, 2021 at 6:17 pm

      Oh I love this Cheri, that’s a high compliment 🙂

  • Reply
    Cosvi dos Santos
    May 21, 2021 at 5:47 pm

    5 stars
    Amazing… lover them I used one cup less sugar

  • Reply
    Rebecca Shuster
    November 16, 2020 at 11:21 am

    Can I use something as a substitute for the can I use something as a substitute for the Crisco

    • Reply
      Sue
      November 16, 2020 at 11:28 am

      You can use butter if you prefer. The cookies will bake up flatter and crispier, though.

  • Reply
    Dorothy
    September 15, 2020 at 8:10 pm

    Great 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

  • Reply
    Bella
    August 8, 2020 at 2:03 pm

    Instead of dry cranberries… will frozen cranberries work as well?

    • Reply
      Sue
      August 8, 2020 at 2:52 pm

      Frozen 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.

  • Reply
    Trish Stover
    April 26, 2020 at 12:23 pm

    Easy 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.

  • Reply
    Mary
    April 19, 2020 at 3:24 pm

    5 stars
    We love this recipe and cookies! Can’t tell you how many times I’ve used this recipe. My family loves them!

    • Reply
      Elvira
      June 25, 2020 at 5:27 am

      Made them with coconut oil and they are so yummy. Will keep this recipe to share.

  • Reply
    Alyssa
    March 21, 2020 at 12:38 pm

    5 stars
    Oh wow. These are just delicious. Absolutely, positively perfectly delicious.

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