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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3.7 from 139 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
    Candy
    October 23, 2019 at 9:41 am

    These are delicious! Crispy, chewey, a little spice and just enough sweet. Easy recipe too!

    • Reply
      Sue
      October 23, 2019 at 10:28 am

      Thanks Candy, this is my go to recipe for any type of oatmeal cookie variation!

  • Reply
    Shaiann
    October 18, 2019 at 10:49 am

    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.

  • Reply
    Murielle
    June 22, 2019 at 12:55 pm

    Awesome texture! Thank you for the tips

    • Reply
      Sue
      June 22, 2019 at 12:59 pm

      Thanks Murielle, the texture of these cookies is definitely one of the highlights!

  • Reply
    Valerie
    June 12, 2019 at 7:13 pm

    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 !!!

    • Reply
      Sue
      June 12, 2019 at 8:33 pm

      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

  • Reply
    Anita Giard
    February 24, 2019 at 3:41 am

    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

    • Reply
      Sue
      February 24, 2019 at 7:45 am

      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.

      • Reply
        Anita
        February 24, 2019 at 1:29 pm

        Thanks Sue!

  • Reply
    Matt
    February 7, 2019 at 4:13 pm

    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!

    • Reply
      Sue
      February 7, 2019 at 5:47 pm

      OK Matt I need to try that, and I bet it would work with any of my homemade granolas, too.

  • Reply
    Penny Ramirez
    January 19, 2019 at 1:59 pm

    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!

    • Reply
      Sue
      January 19, 2019 at 3:08 pm

      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.

  • Reply
    Lana
    December 20, 2018 at 9:58 am

    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!

    • Reply
      Sue
      December 20, 2018 at 10:01 am

      Thanks Lana, happy holidays 🙂

      • Reply
        Lana
        December 20, 2018 at 10:48 am

        Happy Holiday’s to you and your family too!

  • Reply
    Louise
    November 20, 2018 at 10:51 am

    Can I use Butter instead of Shortening?

    • Reply
      Sue
      November 20, 2018 at 11:37 am

      Sure, that will work fine, the only difference might be the the cookies spread more.

  • Reply
    Laura | Tutti Dolci
    September 6, 2018 at 10:00 pm

    These cookies look so chewy and delicious, I love the dried cranberries!

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