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
These are delicious! Crispy, chewey, a little spice and just enough sweet. Easy recipe too!
Thanks Candy, this is my go to recipe for any type of oatmeal cookie variation!
I followed the recipe to a point and the dough is very crumbly. Have to put on gloves and use more crisco to even hold them together. And there still crumbling but just holding their shape to bake. I hope these taste good for what all I have to go through.
Awesome texture! Thank you for the tips
Thanks Murielle, the texture of these cookies is definitely one of the highlights!
I never ever comment on anything but I just wanted to say thank you for sharing this delicious recipe! I used butter instead of shortening but they still come out freakin delicious ! This is the second time I make these the first time I added cranberries soaked in blueberry juice (to die for!!) I love that it’s simply cranberries and oats, no white chocolate chips or extra ingredients I practically had all ingredients in the pantry. I was bored and thank goodness I came across this recipe because now I have delicious cookies from scratch ? blessings your way !!!
I love hearing this Valerie. I can’t take credit for the base oatmeal cookie, that was one of my reader’s recipes, and I have to agree, the cookies are amazing. Thanks so much for coming back to let me know <3
Hello Sue,
Great blog!
Would like to try the oatmeal cranberry cookies. I live in France so it isn’t always easy to find shortening. I saw in a message below that it is possible to use butter instead but that the cookies may spread more. Do you suggest using a full cup of butter or less?
Thank you in advance for your answer.
Anita
Hey Anita ~ you would use the same amount of butter, and the cookies may be a little crisper and may spread a little more, but that’s the nature of the butter. You might try chilling the tray of cookies before baking to see if that helps.
Thanks Sue!
Hi Anita!… You can use leaf lard as a substitute for shortening here in France!…It is usually right next to the butter…”Saindoux”!!! ???
Sue, this is a great base-recipe for granola cookies. I substituted a 10oz bag of Simply Elizabeth Cranberry Ancient Grain granola for the oatmeal, and added a 6oz bag of dried cranberries from Aldi’s, and the results are fantastic. They come out to about 90 calories per cookie. I got 66 cookies out of the batch, using a teaspoon scoop. Yum! Thanks so much for sharing this!
OK Matt I need to try that, and I bet it would work with any of my homemade granolas, too.
These are FANTASTIC! I added pecan pieces and then caved and also added white chocolate chips. We’re eating them off the pans as they come out of the oven! Thanks so much!
Thanks so much Penny, and your additions sound out of this world 🙂 I’m pretty sure I’d be eating them off the pan too.
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!
Thanks Lana, happy holidays 🙂
Happy Holiday’s to you and your family too!
Can I use Butter instead of Shortening?
Sure, that will work fine, the only difference might be the the cookies spread more.
These cookies look so chewy and delicious, I love the dried cranberries!