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. Shortening helps gives these cookies their perfect chewy texture.
- granulated sugar
- brown sugar
- large eggs
- vanilla extract
- quick-cooking oats
- regular ‘old fashioned’ oats are fine, too.
- all-purpose flour
- salt
- baking soda
- ground nutmeg
- cinnamon
- dried cranberries
- do not substitute fresh cranberries in these cookies, be sure to use dried.
These cranberry oatmeal 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!
- Paste di Mandorla ~ Sicilian Almond Paste Cookies
- Buckwheat Cardamom Chocolate Chip Cookies
- Copycat Crumbl Banana Bread 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 dried cranberries
Instructions
- Preheat oven to 350F.
- In a mixing bowl, cream shortening and sugars until light and fluffy.
- Add the eggs, one at at time, beating well after each addition. Beat in the 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.
Video
Notes
- add nuts ~ these cookies beg for a cup of chopped pecans or walnuts.
- use dried cherries or other chopped dried fruit ~ raisins, currants, or even chopped dates would work equally well.
Nutrition
I cannot agree that these are healthy. 2 cups of sugar??? Surely some creativity can come up with healthier version.
I hope I didn’t claim these to be healthy Kathy ~ I’m going to have to re-read my post, I agree, no one would call them that. I do think they’re ‘wholesome’ as cookies go. But everything in moderation 🙂
Cookies that are crisp on the outside, chewy inside are hard to resist. I’ll always pick an oatmeal cookie first out of a platter of fancy cookies. Yours sound great.
Can I use ghee instead of shortening to make these paleo friendly?
I think you can Barb, and please let us know your results if you try it.
Love oatmeal cookies !! So funny we made them too but anlother flavor and hopefully will get to post them soon!
You can never have too many oatmeal cookie recipes 😉
The ghee worked well. I used almond flour, muscovado whole brown sugar and dried blueberries. Delicious,
This is an inspired combination for sure! Love the texture and flavor combination – let the baking begin 🙂 Pinning!
Can I use coconut oil for the shortening? The cookies are reaching out to me. Thank you
You should be able to Joan, and I believe the formula is 3/4 cup of coconut oil to sub for 1 cup of shortening.
Wow, these look terrific! Loaded with flavor. Now that it’s fall, it’s cookie season — the most wonderful time of the year. 🙂 Good stuff — thanks.
I agree, such a fun season, let the cookie baking begin!!
I’m overdue for some cookie baking, so will be adding these ones to my baking list. Look perfect!
Thanks Jennifer!
I’m an old fashioned girl so these perfectly suit my fancy! Delish! And beautiful photos (as usual!)
Sometimes we can get too creative in our recipes, huh Chris? I was blown away by these, and frankly wasn’t expecting to be.
They look chewy yet crisp…perfect cookies!
Thanks Angie 🙂