Dried Cranberry-Walnut Oatmeal Cookies

Total Time
18mins
Prep
10 mins
Cook
8 mins

This is the best cranberry oatmeal cookie I've ever tasted. Slightly crisp on the outside, but oh so chewy on the inside. I can't believe it hasn't been posted yet! It's from the Crisco site. Note: If you use old-fashioned oats, the cookies will come out crisper and less moist; If you use quick oats, the cookies will be chewier and more moist. Also, bake until cookies are *just* set, where the center of the cookie still looks a little wet.

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Ingredients

Nutrition

Directions

  1. Heat oven to 375°F.
  2. Combine 3/4 cup shortening and sugars in large bowl.
  3. Beat at medium speed with electric mixer until well blended.
  4. Beat in eggs and vanilla until well blended.
  5. Combine flour, baking soda and salt in small bowl.
  6. Stir into creamed mixture; mix well.
  7. Add oats, dried cranberries and walnuts.
  8. Drop dough by teaspoonfuls about 2 inches apart onto non-stick cookie sheets.
  9. Bake at 375°F for 8 minutes or until firm and light brown.
  10. Cool on cookie sheets 4 minutes; transfer to cooling rack.
Most Helpful

5 5

Although I am "new" to baking, I got the VERY BEST reviews on these cookies this morning! I pulled the recipe last night, bought all the ingredients and whipped them up in no time! Very simple, measurements are exact...however; I do suggest using quick oats to give it the moistness needed in an oatmeal cookie. Bake for 9 minutes (rather than 8) and cool on cookie sheet first, then rack... You will be delightfully surprised as the moist and crisp hit your tongue all at once! KUDOS for this recipe! ***** (FIVE Stars!)

5 5

This recipe is a hit! I've made it for my employees as a special treat and I am taking it to a cookie swap tomorrow night. I added a dash of sea salt on the top for that contrast in sweet n salty. SO good and very easy to make.

2 5

I was not really impressed. I thought the flavor was lacking. A little too much flour taste. The texture was fine. I guess I was expecting something different.