Cranberry-Ginger Oatmeal Cookies Recipe

Name: Cranberry-Ginger Oatmeal Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter; 1/2 cup butter-flavored shortening; 1 cup packed light brown sugar; 1/2 cup white sugar; 2 eggs; 1 teaspoon vanilla extract; 1 teaspoon fresh ground ginger; 1 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1/2 teaspoon salt; 3 cups rolled oats; 1 cup dried cranberries

Servings: persons

1/2 cup butter
1/2 cup butter-flavored shortening
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon fresh ground ginger
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3 cups rolled oats
1 cup dried cranberries

1
Preheat oven to 350 degrees.
2
In a large bowl cream butter, shortening, sugars, eggs, vanilla and ginger until smooth.
3
In another bowl combine flour, baking soda, cinnamon, cloves, and salt.
4
Stir flour into sugar mixture, mix well.
5
Stir in the oats and cranberries.
6
Drop by rounded tablespoons onto ungreased cookie sheet.
7
Bake 10 to 12 mins or until light and golden.
8
Let them cool for 2 minutes before removing from pan to cool completely.

1218

kcal

Calories

Fat

160

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup butter, 1/2 cup butter-flavored shortening, 1 cup packed light brown sugar, 1/2 cup white sugar, and more.

Yes, Cranberry-Ginger Oatmeal Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry-Ginger Oatmeal Cookies

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