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
Hi, I am an old guy, not a baker. Found your recipe, and the combination of the spices (cinnamon and nutmeg) caught my eye.
Unfortunately, I rather mucked it all up from the beginning. I didn’t understand the instruction “cream”, and just started stirring with a wooden spoon. Added the eggs to the wrong mixture. Used shortening, which was not cooperating with my wooden spoon. And the whole mess was so dry, I thought I would have to throw it all in the trash.
I added bits of water, just to get it to stick together, and decided I’d bake one small batch before throwing it all away.
They still came out delicious. I served them at a get-together the next day, and I barely got any.
Made them again, used a hand mixer this time. Just amazing. Thank you so much. Making them again today.
AAAAAddictive! These cookies are delicious, Sue! In the the past 2 hours I have had 4! “YIKES”!
The cookies were so easy to put together even by hand and I must admit it is the first time I have used butter flavoured shortening and was very pleased by the rich taste it gave the cookies. I had no excess spreading and as promised the recipe delivered a crisp edge and bottom with a chewy centre. Simply delightful!
The only thing missing was the picture-perfect bright cranberries on the tops as imaged in your post. I used Great Value (Walmart) dried cranberries. Perhaps I will search out another brand for the next batch. I tried adding a few unbaked dried cranberries just as the cookies came out of the oven, but they just stayed ‘floating’ on top. I may be mistaken, but it appears you have added a few on top for ‘the beauty shot’. If I am correct, do you have any tips for ‘gilding’ the cookie?
Okay! I best put them away before I am tempted to eat the entire batch!
Excellent offering, Sue!
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.
Oh I love this Cheri, that’s a high compliment 🙂
Amazing… lover them I used one cup less sugar
Can I use something as a substitute for the can I use something as a substitute for the Crisco
You can use butter if you prefer. The cookies will bake up flatter and crispier, though.
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
Instead of dry cranberries… will frozen cranberries work as well?
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.
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.
We love this recipe and cookies! Can’t tell you how many times I’ve used this recipe. My family loves them!
Made them with coconut oil and they are so yummy. Will keep this recipe to share.
Oh wow. These are just delicious. Absolutely, positively perfectly delicious.