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Tender Cranberry-Raisin Oatmeal Cookies

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

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Tender Cranberry-Raisin Oatmeal Cookies Recipe Tender Cranberry-Raisin Oatmeal Cookies Recipe

These soft, chewy cookies are packed with nuts and fruit, as well as a healthy serving of oats. They're not aggressively spiced, so kids will like them; but feel free to double the amount of cinnamon, if you're a fan. And what's the rum doing in there, by the way? Alcohol is a flavor carrier; even though you can't taste it, it enhances the flavor of everything around it. (Though feel free to leave it out, if you're avoiding alcohol.)

At a glance

Prep
Bake
Total
Yield
about 4 dozen small, 30 medium, or 2 dozen large cookies
Nutrition information

Ingredients

Choose your measure:

  • 3/4 cup (12 tablespoons) unsalted butter
  • 1/4 cup vegetable shortening
  • 1 3/4 cups brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1 tablespoon vanilla extract
  • 1 tablespoon spiced rum, optional; for enhanced flavor
  • 2 large eggs
  • 3 tablespoons boiled cider (for great flavor; substitute maple syrup or dark corn syrup, if desired)
  • 1 cup dried cranberries, packed
  • 1 cup golden raisins, packed
  • 1 cup chopped pecans, walnuts, or almonds
  • 2 cups King Arthur White Whole Wheat Flour
  • 3 cups old-fashioned rolled oats

Instructions

  1. Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.
  2. In a large mixing bowl, combine the butter, shortening, sugar, baking powder, baking soda, spices, salt, vanilla, and rum, beating until smooth.
  3. Add the eggs one at a time, beating well after each addition; then add the boiled cider or syrup.
  4. Stir in the fruit and nuts, then the flour and oats, beating gently until well combined.
  5. Drop balls of dough onto the prepared sheets, leaving about 2" between them; see "tips," below.
  6. Bake the cookies until they're just barely set on top: about 12 minutes for the small cookies, 13 to 14 minutes for the medium cookies, and 16 minutes for the large cookies.
  7. Remove the cookies from the oven, and cool them on the baking sheets, or transfer them to a rack to cool.
  8. Store cooled cookies at room temperature, well wrapped, for 3 to 4 days; freeze for longer storage.

Nutrition Information

  • Serving Size 74g
  • Servings Per Batch 24
Amount Per Serving:
  • Calories 300
  • Calories from Fat 120
  • Total Fat 13g
  • Saturated Fat 5g
  • Trans Fat .5g
  • Cholesterol 30mg
  • Sodium 110mg
  • Total Carbohydrate 44g
  • Dietary Fiber 3g
  • Sugars 21g
  • Protein 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.