Chocolate Cranberry Oatmeal Cookies are chewy and spiced oatmeal cookies with a delightful blend of dried cranberries and semi-sweet chocolate chips. They are the perfect treat for any occasion whether it’s a cozy night in or a special holiday gathering. Be sure to add them to your list of Christmas cookies; they make great gifts, too! I also have Soft Batch White Chocolate Chip Cranberry Cookies that you will love!
Ingredients & Substitutions
Shortening: Using shortening (like Crisco) does something beautiful to the cookies when it comes to texture. You could substitute unsalted butter, but the texture will change.
Spices: Cinnamon and allspice add warmth and depth to the flavor of the cookies. You could substitute 2 teaspoons of pumpkin pie spice if you have that on hand!
Sugars: I used both light brown sugar and granulated sugar in the cookie dough. They sweeten the cookies and create a chewy, caramelized texture.
Oats: Look for rolled oats, or old-fashioned oats for the most texture in the cookies. You could substitute quick oats if that is what you have on hand.
Dried Cranberries: Dried cranberries are also called ‘craisins’. They provide tartness and chewiness to the cookies.
Chocolate: I added semi-sweet chocolate chips to the cookies. Dark chocolate or white chocolate chips would also be delicious!
Can I Make These Cookies Ahead Of Time?
Yes, you can get the dough mixed ahead of time and frozen until ready to bake the cookies! First, scoop out individual balls of dough and place them onto a parchment paper-lined baking sheet. Place the sheet of cookie dough balls in the freezer for an hour or two, or until solid. After frozen, store them in a freezer-safe zipper bag for up to 2 months. When ready to enjoy, simply bake from frozen, adding one or two minutes to the baking time.
How to Store Chocolate Cranberry Oatmeal Cookies
Store chocolate cranberry oatmeal cookies in an airtight container at room temperature. They will last up to 4-5 days. For longer storage, freeze the cookies for up to 3 months! Before storing cookies, be sure they have first cooled to room temperature. For more tips, check out my Guide To Freezing, Baking, and Storing Cookies.
Oatmeal Cranberry Cookie
Ingredients
- 1 ½ cups (187.5 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 2 teaspoons cinnamon
- ½ teaspoon allspice
- ¾ cup (154 g) shortening
- ¾ cup (150 g) light brown sugar
- ¾ cup (150 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla
- 1 ½ cups (135 g) rolled oats
- 1 ½ cups (195 g) dried cranberries
- 1 cup (182 g) semi-sweet chocolate chips, optional
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a medium bowl whisk together flour, baking soda, baking powder, salt, cinnamon, and allspice.
- In a bowl of a stand mixer with the paddle attachment, cream together shortening, brown sugar, and granulated sugar until fluffy. Add eggs and vanilla. Combine well.
- Add flour mixture to wet ingredients, stirring until just combined.
- Fold in oats, cranberries, and chocolate.
- Using a ¼ cup scoop, drop the dough onto the lined cookie sheets. I added six cookies per sheet.
- Bake for 8-12 minutes, or until the edges are golden brown and the tops of the cookies no longer appear wet.
- Allow to cool on the cookie sheet for a few minutes then transfer to a cooling rack.
Video
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Great recipe, light cookies, but FAR too much salt. 1/4 tablespoon salt would probably be enough
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.
Will they still turn out ok if i omit the chocolate chips?
Yes. 🙂
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.
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.
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?
I wan’t sure about using Crisco and and allspice in an oatmeal cookie but these are delicious!
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.
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!