A sweet spin on an old favorite, our Fresh Oatmeal Cranberry Cookies are THE cookie of the season. Fresh cranberries flood this recipe with tart sweetness and the warm flavors of cinnamon and nutmeg round out the tastes to make these to die for. They come out with a slight crunch and the perfect, flakey texture. You won’t want to miss these this year!
I grew up always eating my moms Oatmeal Raisin Cookies. They were probably one of my most favorite recipes of hers. When she passed away, my most prized possession became her recipe box. To see her handwriting on the recipe cards always makes me smile. When I decided to make a fall cookie, I ran to her original recipe and built these cookies from there. When I tried these for the first time, I knew I hit a home run and that she would agree. 🙂
What type of oatmeal can be used in the cookies?
For this particular recipe, we used old fashioned rolled oats. You can use quick oats or instant oatmeal in exchange for rolled oats. I don’t recommend substituting in steel cut oats, oat groats, or oat bran. The texture and consistency will throw the recipe off.
What is Crisco?
Crisco is a particular brand of vegetable shortening. Shortening can be made from either animal fat or vegetable oil. The most common type of shortening used these days is made from partially or fully hydrogenated vegetable oil. It is most commonly made from vegetable oils like soybean, cottonseed or refined palm oil, which are naturally liquid at room temperature. Shortening takes the place of lard or butter in many recipes. Crisco has recently modified its recipe to cut down on trans saturated fats.
Ingredients for our Fresh Oatmeal Cranberry Cookies:
- Vegetable Shortening
- Brown Sugar
- Baking Soda
How to make our Fresh Oatmeal Cranberry Cookies:
First, preheat the oven to 350 F.
In a large mixing bowl, combine 1 cup vegetable shortening, 2 eggs, 1 cup of brown sugar, and 1 cup of brown sugar. Mix until creamy – approximately 3 minutes on medium speed.
Once mixed and airy, add the cinnamon, nutmeg, baking soda, salt, and flour. Mix slowly, until fully combined.
Last, add 3 cups of oatmeal and 2 cups of cranberries. Mix until fully incorporated.
Spoon out dough onto cookie sheet. Use about 3 tablespoons of dough per cookie.
Bake for 14 minutes. Once timer beeps, remove from oven and allow to sit on cookie sheet for 4-5 minutes. Carefully transfer to cooling rack and enjoy!
A great component to this recipe is the amount cookies that come out of it – 27! This is a great recipe to make and share with close friends and family. There is more than enough to go around! Keep these babies sealed in an air-tight container and they can last up to a week! But if your family is anything like mine, they will be gone is 48 hours 🙂
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- 1 cup of vegetable shortening (crisco)
- 1 cup brown sugar
- 2 eggs
- 1 cup sugar
- 1 1/4 cup flour
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 3 cups of oatmeal
- Preheat the oven to 350 F.
- In a large mixing bowl, combine 1 cup vegetable shortening, 2 eggs, 1 cup of brown sugar, and 1 cup of brown sugar. Mix until creamy - approximately 3 minutes on medium speed.
- Once mixed, add the cinnamon, nutmeg, baking soda, salt, and flour.
- Mix slowly, until fully combined.
- Last, add 3 cups of oatmeal and 2 cups of cranberries. Mix until fully incorporated.
- Spoon out dough onto cookie sheet. Use about 3 tablespoons of dough per cookie.
- Bake for 14 minutes.
- Once timer beeps, remove from oven and allow to sit on cookie sheet for 4-5 minutes. Carefully transfer to cooling rack and enjoy!
Amount Per Serving: Calories: 168Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 18mgSodium: 94mgCarbohydrates: 22gFiber: 1gSugar: 14gProtein: 2g
(Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)