Chocolate Cranberry Oatmeal Cookies

filed under: Cookies on December 1, 2009

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!

Oatmeal Cranberry 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!

Oatmeal Cranberry Cookie Recipe

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.

Oatmeal Cranberry Cookies

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.

4.5 from 6 votes
Oatmeal Cranberry Cookie
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins

Big and beautiful, this cookie is perfect for the Holidays!

Course: Dessert
Cuisine: American
Keyword: oatmeal cranberry cookies
Servings: 16 cookies
Calories: 417 kcal
Author: Amanda Rettke
  • 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
  1. Heat oven to 350°F. (I bake these at 325°F in my convection oven.)

  2. In a medium bowl sift flour, baking soda, baking powder, salt, cinnamon, and allspice.

  3.  In a separate large bowl, cream together shortening, brown sugar, and granulated sugar until fluffy. Add eggs and vanilla. Combine well.

  4. Add flour mixture to wet ingredients and stir until just combined.
  5. Then add oats, cranberries, and chocolate and combine by hand.

  6. Use 1/4 cup and scoop onto cookie sheet, you should get about 6 per sheet.
  7. Bake for 8-12 minutes, or until the edges are golden brown and the top no longer appears wet.

  8. Allow to cool on the cookie sheet for a few minutes then transfer to a cooling rack.

Recipe Video


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  • Sarah says:

    So glad I found this recipe today! Going to make these to take to an annual cookie exchange next week. How many cookies did this recipe make? Can’t wait to try them!

  • Sarah says:

    So glad I found this recipe today! Going to make these to take to an annual cookie exchange next week. How many cookies did this recipe make? Can’t wait to try them!

  • SMITH BITES says:

    love anything dipped in chocolate!!!

  • Tickled Red says:

    Ummm…I would like to place an order for a batch of drizzled please {drool}

  • cocidodesopa says:

    Hi, Amanda. I met your blog through another Spanish blogger who adviced me your blog well worths a visit, and she was right. I got puzzles as soon as I saw these cookies which I promise to make, sooner or later. I will continue gossiping around!
    Thanks for sharing.
    Hugs from Spain, in the other side of the Atlantic Ocean.

  • Jen Doesn't Do Dishes says:

    I made these in my annual holiday baking marathon!

  • Sabrina Kellett says:

    I just made these cookies and I need to say OM goodness these are amazing!!! Absolutely incredible. I did change the reciepe just a tad. I used 1/2 cup of milk chocolate chips and 3/4 cups of white chips in the cookies and they are perfect. I am now going to make another batch and maybe add some walnuts for a friends house warmming. Thank You they are perfect!! <3

  • Apron says:

    Wow …! so delicious and yummy I just print out this recipe and made for me..thanks dear..:)

  • Allison says:

    I am finally trying one of your recipes for the first time!! I am always in LOVE with the cakes and cookies you make, they are TOO cute and so perfect. I’m making these cookies for my boyfriend as a coming-home-from-college gift. I’ll DEFINITELY repost on here how they turn out…I can’t wait!

  • kasey says:

    I’ve got these in the oven to tempt the kids into behaving with great-grandma while mommy and daddy go to a concert…I hope they taste as good as they smell in the oven!

  • Maya says:

    I need these in my life, right now. 😀 It’s blazing hot outside, heating up the house like no one’s business, but IM MAKIN COOKIES! lol Thanks for sharing ^_^

  • Laurie Kozerski says:

    Hey there! These look amazing! I don’t have any dried cranberries, but I do have a freezer full of frozen fresh ones. If I were to chop some up do you think that would work in this recipe instead of the dried?

  • Kristen says:

    Made these tonight for a holiday party and they were easy to make and delicious. Sure to be a hit at my party.

    • Amanda says:

      Fantastic!!! I am so glad. These cookies are an old post of mine, but SO good. One I always come back to! 🙂

  • Karen Joy Toney says:

    I made these and they were a big hit.Friends wanted the recipe and since I rarely cook/bake that was quite a “well done” moment.

    • Amanda says:

      Love to hear that Karen!!

  • Chris says:

    By whole Pat’s, do you means “old fashioned?”

  • Nadine says:

    Great recipe, light cookies, but FAR too much salt. 1/4 tablespoon salt would probably be enough

  • Tami gores says:

    In 1992 or 1993 there was a morning show on. It was Mike and Molly or mike and Matty. They made a pumpkin pie with a cream cheese topping. It was like a custard. Called Peggy’s pumpkin pie. Lost my recipe. Maybe someone can come up with one. Thx.

  • Vicki Knutson says:

    Will they still turn out ok if i omit the chocolate chips?

    • Amanda Rettke says:

      Yes. 🙂

  • Denise says:

    Good recipe. Can also substitute white chocolate chips and dried cherries. I’m sure there are many variations but the basic recipe is a good start.

  • Rosaria Wiseman says:

    I really love your recipes…however this one was really sweet…..too much for my taste buds. Next time I will leave out the chocolate chips. Otherwise really nice cookie….I ended up with 34 cookies in this batch.

  • Suzanne says:

    I bake a LOT and I’m a freak about butter. But, I LOVE iAmBaker recipes! AWESOME. I’m going to break down and use the shortening in this recipe. BUT, I have a question…Has anyone tried it with butter flavored shortening? Or should I just stick to plain?

  • Trish says:

    I wan’t sure about using Crisco and and allspice in an oatmeal cookie but these are delicious!

  • Cindy Rose says:

    So excited to see this recipe pop up. We just finished a box of similar cookies from Trader Joe’s. Knew you had to have a recipe for this! After I buy the ingredients tomorrow, this is on my agenda! Hoping by substituting butter for the canned shortening, it will be just as good.

  • Gayle Becker says:

    Outstanding recipe! With the exception of using dried cherries, cause that’s what I had on hand, followed your directions and these are wonderful!
    Saving for sure!

  • I Am Baker Logo

    Brand new recipes that people find kinda acceptable.