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Cranberry Crisps

I developed this recipe after sampling a similar cookie while traveling in North Carolina. These pretty cookies keep well in the freezer, so I always have some on hand for midday munching.
  • Total Time
    Prep: 10 min. Bake: 15 min./batch + cooling
  • Makes
    5 dozen


  • 1 cup butter-flavored shortening
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2-1/2 cups old-fashioned oats
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1-1/3 cups dried cranberries
  • 1 cup coarsely chopped walnuts


  • In a large bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the oats, flour, baking soda, cinnamon, salt and baking powder; gradually add to creamed mixture and mix well. Stir in the cranberries and walnuts.
  • Drop by tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350° for 12-14 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts
2 each: 214 calories, 10g fat (2g saturated fat), 14mg cholesterol, 96mg sodium, 30g carbohydrate (17g sugars, 1g fiber), 3g protein.
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Average Rating:
  • ahmom
    Dec 16, 2015

    excellent. didn't make 5 dozen

  • hesagoodman
    Mar 24, 2011

    Crunchy outside and slightly chewy inside with a hint of cinnamon; these are very satisfying cookies!

  • JenniHusker
    Sep 15, 2009

    I refuse to buy shortening. Can I use butter?

  • ebatto
    Sep 14, 2009

    Very easy to make and everyone loves them.