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Oatmeal Cranberry Cookies ~ these old fashioned style oatmeal cookies are crisp on the outside, chewy inside, and packed with tart cranberries.  


12 cookies

Total time

25 minutes




  • 1 cup shortening (I use butter flavored crisco)
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 eggs (room temperature)
  • 1 tsp vanilla extract
  • 3 cups quick-cooking oats (regular are fine, too.)
  • 1½ cups all-purpose flour
  • 1 tsp salt
  • 1 tsp baking soda
  • ¼ tsp ground nutmeg
  • ½ tsp cinnamon
  • 1¼ cups cup dried cranberries


  1. Set oven to 350F
  2. In a mixing bowl, cream shortening and sugars.
  3. Add eggs, one at at time, beating well after each addition. Beat in vanilla.
  4. Combine the remaining dry ingredients in a separate bowl, then gradually add to creamed mixture. Fold in the cranberries.
  5. Drop by tablespoonfuls 2 inches apart onto un-greased baking sheets. Flatten lightly with your fingers.
  6. 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.
  7. View the recipe instructions at The View From the Great Island

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