Cranberry
A chewy, fiber-rich oatmeal cookie flavored with cranberries, orange zest, and warming spices.
Ingredients
cranberries (fresh or frozen, thawed)
1 1/3 cups (about 4 1/2 ounces)
packed light brown sugar (divided)
1 1/4 cups plus 3 tablespoons
all-purpose white flour
1 3/4 cups
white vegetable shortening
1/3 cup
large eggs
2
light corn syrup
1 1/2 tablespoons
vanilla extract
1 1/2 teaspoons
crystallized ginger (finely chopped (optional))
1 1/2 tablespoons
ground cinnamon
1 1/2 teaspoons
ground coriander
3/4 teaspoon
finely grated orange zest (colored part of the skin)
1 1/2 teaspoons
baking soda
3/4 teaspoon
ground cloves
Generous 1/4 teaspoon
salt
Generous 1/4 teaspoon
old-fashioned rolled oats
2 1/2 cups
Instructions
1
Preheat the oven
Preheat the oven to 350°F. Grease several baking sheets or spray them with non-stick spray.
2
Process the cranberries
In a food processor, pulse the cranberries until coarsely chopped. Sprinkle 3 tablespoons of the brown sugar over the berries and pulse a few times to combine. (Alternatively, chop the cranberries by hand. Mix the chopped cranberries with 3 tablespoons of brown sugar in a small bowl.) Set aside.
3
Mix the dry ingredients
In a medium bowl, whisk together the flour, cinnamon, ground coriander, baking soda, cloves, and salt until thoroughly combined; set aside.
4
Mix the wet ingredients
In a large bowl, beat the butter, shortening, and the remaining 1 1/4 cups brown sugar with an electric mixer at medium speed until combined and light, about 1 1/2 minutes. Beat in the eggs one at a time, then add the corn syrup, vanilla, crystallized ginger (if using), and orange zest, beating until very light and fluffy, about 2 minutes.
5
Combine the dough
Stir in half of the flour mixture. Stir or fold in the remaining flour mixture. Fold in the cranberry mixture, oats, and walnuts until evenly combined.
6
Shape the cookies
Scoop the dough onto the prepared baking sheets using a 1/4-cup measure or a cookie scoop, spacing the mounds about 3 inches apart.
7
Bake
Bake one sheet at a time on the upper third of the oven for 11 to 14 minutes, until the tops are lightly browned and the centers feel almost firm when gently pressed. Rotate the sheet from front to back halfway through baking for even browning.
8
Cool
Transfer the baking sheet to a wire rack and let stand until the cookies are slightly firm, about 3 minutes. Transfer the cookies to the rack with a spatula. Let cool completely.
