Oatmeal Raisin Cookies With Cherries and Cranberries
Please Rate This Recipe
Oatmeal Raisin Cookies with a Holiday Twist
Oatmeal raisin cookies are popular any time of the year. However, by adding dried cherries and cranberries to the recipe, you will have a special cookie to serve during Thanksgiving, Christmas, and other holidays your family observes.
Served warm with a cold glass of milk, you won't be able to eat just one!
- 1 cup solid shortening
- 1 cup brown sugar, firmly packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 Tablespoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 1/2 cups dried raisin, cherry, and cranberry mix
- 2 cups quick-cooking oats
You must be sure the oats are labeled as "quick cooking."
- Pre-heat oven to 350 degrees.
- Lightly grease 2 large cookie sheets. If you are using copper clad cookie sheets like the one pictured here, it is not necessary to grease.
- Using an electric mixer, beat the shortening in a large mixing bowl while using a rubber spatula to push the shortening between the beaters. Beat on medium speed until creamy.
- Add the brown and white sugars to the shortening and beat on medium for 2 minutes. Change speed to high and beat 1 minute longer.
- Beat the eggs in a small bowl using a fork. Mix in the vanilla with the eggs. Add this mixture to the larger bowl. Note: Beating the eggs separately before adding to the shortening insures they will be incorporated evenly.
- In a large separate bowl, stir together flour, salt, baking soda and cinnamon. You will know they are mixed together completely when you no longer see brown streaks of cinnamon.
- Using a high setting on your mixer, add the dry ingredients to the shortening mixture a little at a time until all is well incorporated.
- Add the dried fruits and mix until well blended.
- Add the oats, a cup at a time, and mix until oats are distributed throughout the dough. This step may take a little time as you will need to stop a few times to scrap the sides of the bowl and the beaters with a spatula. It is worth the effort to insure your cookies will turn out perfectly.
- Drop dough onto the cookie sheets using a tablespoon. Leave 1 to 2 inches between each cookie.
- Bake for 12 minutes or until the edges of the cookies are golden brown as shown in the pictures. Some cookies may have a wet dough appearance in the center but don't be concerned. They will continue to cook even after you remove from the oven.
- Remove from oven and let cookies cool for 2 minutes while still on the sheets. Using a metal spatula as pictured, remove to a wire rack until completely cool.
- Store in a plastic container with a tight fitting lid. Usually cookie jars do not have a lid that fits tight enough. There is no need to refrigerate.
Cookies are lightly brown on the edges, which indicates baking is complete.
Remove from cookie sheet and place on cooling rack with a metal spatula.
Cookies are golden brown on the bottom and crispy.
Questions & Answers
© 2018 Thelma Raker Coffone