Oatmeal Craisin Cookies

Oatmeal raisin cookies are a classic cookie kind of like chocolate chip or peanut butter cookies. They have been around forever.  My problem is that I don’t really like raisins in my sweets.  Oh, they are fine in my morning cereal or even in a broccoli salad, but don’t put them in my cookies.  Instead, I totally love dried cranberries!  They have almost the same texture, but I just love the sweet/tart flavor with the oatmeal cookie.  Plus, they look prettier than a brown raisin!

One note about the plumpness or flatness of cookies that you bake.  If you have chilled the dough or even have a dough that you’ve kept in the freezer and bake, your cookies will tend to be rounder and plumper.  That’s what happened with the ones shown below.  I made the dough the night before I took them to the preaching students at school and baked them the next morning.  I personally like them this way, but if you don’t, then just have room temperature dough and even flatten out your dough balls a little before baking.

Anyway you like them, nothing beats warm oatmeal cookies and a cool fall day!  Mmmmm!

Cookies 024


  • 3/4 cup shortening
  • 1 cup brown sugar, packed
  • 1/2 cup sugar
  • 1 egg
  • 1/4 cup water
  • 1 teaspoon vanilla
  • 1 cup flour
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cloves
  • 1 cup dried cranberries (or raisins if preferred)
  • 3 cups quick cooking oats


Mix shortening, sugars, egg, water, vanilla.

Stir in remaining ingredients.

Drop dough by rounded teaspoons, 1 inch apart on greased baking sheet.

Bake 12-15 minutes at 350 degrees.

Makes about 5 dozen cookies.