There is nothing like an oatmeal cookie….except one like this! Filled with cranberries and chocolate chips, this one is absolutely delicious! My friend, Melissa, brought it to dinner last week and I asked her for the recipe. Thanks to Melissa for whipping up a batch for me this week. I think I am hooked!
- 1 1/2 cups of all-purpose flour
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 1 teaspoon of salt
- 2 teaspoon of cinnamon
- 1/2 teaspoon of allspice
- 3/4 cup of shortening
- 3/4 cup of brown sugar
- 3/4 cup of granulated sugar
- 2 eggs
- 1 teaspoon of vanilla
- 1 1/2 cup of whole oats
- 1 1/2 cup of dried cranberries
- 1 cup of semi-sweet chocolate chips, optional
- Heat oven to 350 degrees. I bake these at 325 degrees in my convection oven.
- In a medium bowl sift the flour, baking soda, baking powder, salt, cinnamon and allspice.
- In a separate large bowl, cream together the shortening, brown sugar and granulated sugar until fluffy.
- Add the eggs and vanilla. Combine well.
- Add the flour mixture to the wet ingredients and stir until just combined.
- Then add the oats, cranberries and chocolate and combine by hand.
- Use 1/4 cup and scoop onto a cookie sheet, you should get about 6 per sheet.
- Bake for 8-12 minutes, or until the edges are golden brown and the top no longer appears wet. Allow cooling on the cookie sheet for a few minutes then transfer to a cooling rack.
- These cookies spread quite a bit while baking, so you end up with a crisp cookie on the outside with beautiful soft texture inside
- Use shortening in these cookies. It really does something beautiful to them in terms of texture. You can definitely use butter instead, but the texture will change.
- You can use 2 teaspoons of Pumpkin Pie spice in place of the allspice and cinnamon. You can also substitute quick oats in this cookie.