When we were in Dubai at Christmas, I made a point of buying a few things at the grocery store that I knew I would never find here in Uganda - one such thing was dried cranberries! I was waiting for the perfect opportunity to use them in something good. This was the lucky recipe. I switched it up a bit by replacing the chocolate chips with Toblerone chunks, thanks to a gift brought to us recently, and the result was perfect! They would also be good with semi-sweet chocolate chips or even without the chocolate at all. (But why anyone would deliberately omit chocolate, I do not know.) I thought it was kinda weird that the recipe calls for shortening and no butter, but it worked and they taste really good.
The recipe makes quite a lot of dough, so I baked half of it and put the other half in the freezer! Because I'm clever that way.
Oatmeal Cranberry Chocolate Spice Cookies
*adapted from i am baker
3/4 C. shortening
3/4 C. brown sugar
3/4 C. white sugar
1 tsp. vanilla
1 1/2 C. oats
1 1/2 C. flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. all-spice
1 1/2 C. dried cranberries
1 C. chocolate chips (or chunks!)
Cream shortening and sugars. Beat in eggs and vanilla.
In separate bowl, mix oats, flour, baking soda, baking powder, salt, cinnamon and all-spice. Beat into wet mixture.
Stir in cranberries and chocolate chips.
Drop by tablespoonfuls onto a greased cookie sheet. Bake at 350 for about 15 minutes, or until golden brown. Cool on a wire rack.