This is one of my most favorite cookies I have ever made. It’s got an amazing depth of flavor… sweet and spicy, soft and chewy. Looking for more cookie recipes? Try my Sugar Cookie Recipe, Snickerdoodles, and Christmas Cookies!
Chocolate Cranberry Oatmeal Cookies
I entered these cookies in a Baking Competition (a big one… over 500 participants!) and they won FIRST PLACE. I think the addition of the cranberry adds something so wonderful to the texture of these cookies, giving them just enough uniqueness to stand apart from the crowd. If you love a good spice cookie, I think you will enjoy these!
These cookies spread quite a bit while baking, so you end up with a crisp cookie on the outside with beautiful soft texture inside. They don’t taste like a heavy cookie, they are surprisingly light and refreshing! A perfect complement to eggnog or Christmas Tea or milk.
Tips for success:
I use shortening in these cookies which I often call my “secret ingredient“. It really does something beautiful to these cookies in terms of texture. You can definitely use butter instead, but the texture will change.
You can use 2 teaspoons of Pumpkin Pie spice in place of the allspice and cinnamon. You can also substitute quick oats in this cookie, something I do often if I only have quick oats on hand.
How to Store and Freeze Cookies
- Cool baked products completely before wrapping and freezing.
- To protect flavor and prevent cookies from drying out, put them in freezer bags or plastic freezer containers with tight-fitting lids. Remove as much air as possible and seal tightly.
- Label all packages with the name of the recipe and the date.
- Freeze each different type of cookie in a separate container. Use waxed paper to separate layers of very soft, fragile, frosted or decorated cookies.
- Freeze cookies for up to 6 months and cookie dough for up to 4 months.
These cookies would also fair with paired with white chocolate in addition to the dark chocolate.
Oatmeal Cranberry Cookie
- 1 1/2 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 2 tsp. cinnamon
- 1/2 tsp. allspice
- 3/4 cup shortening
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 2 eggs
- 1 tsp. vanilla
- 1 1/2 cup whole oats
- 1 1/2 cup dried cranberries
- 1 cup semi-sweet chocolate chips, optional
- Heat oven to 350°F. (I bake these at 325°F in my convection oven.)
- In a medium bowl sift flour, baking soda, baking powder, salt, cinnamon, and allspice.
- In a separate large bowl, cream together shortening, brown sugar, and granulated sugar until fluffy. Add eggs and vanilla. Combine well.
- Add flour mixture to wet ingredients and stir until just combined.
- Then add oats, cranberries, and chocolate and combine by hand.
- Use 1/4 cup and scoop onto cookie sheet, you should get about 6 per sheet.
- Bake for 8-12 minutes, or until the edges are golden brown and the top no longer appears wet.
- Allow to cool on the cookie sheet for a few minutes then transfer to a cooling rack.
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