It’s pretty unusual for my husband to make a request for a specific baked good, so when he does, I do my best to deliver. That was the case with these Cranberry Oatmeal Cookies – he asked, and I wanted to make it happen! A quick search for recipes online didn’t come up with much, so I pulled out my trusty church cookbook, swapped out shortening for butter, raisins for cranberries and voila! We both absolutely loved these, and agreed this recipe is a keeper!

Cranberry Oatmeal Cookies
Servings or Yield: 3 dozen cookies
  • 1 cup all purpose flour
  • 1/2 cup granulated sugar
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 cup brown sugar packed
  • 1/2 cup salted butter softened
  • 1 egg, large
  • 3/4 cup oats
  • 1/4 cup dried cranberries
  1. Stir together dry ingredients. Add brown sugar, butter, egg, and vanilla. Beat well. Stir in oats and cranberries. Using a cookie scoop, drop onto a baking sheet lined with parchment or a silpat. Bake at 375 for 10-12 minutes.

Recipe Notes

Adapted from Mary Jane Olson’s Purple Ribbon Oatmeal Cookies recipe

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