Tender Cranberry-Raisin Oatmeal Cookies

These soft, chewy cookies are packed with nuts and fruit, as well as a healthy serving of oats. They're not aggressively spiced, so kids will like them; but feel free to double the amount of cinnamon, if you're a fan. And what's the rum doing in there, by the way? Alcohol is a flavor carrier; even though you can't taste it, it enhances the flavor of everything around it. (Though feel free to leave it out, if you're avoiding alcohol.)

20 mins
12 to 16 mins
36 mins
about 4 dozen small, 30 medium, or 2 dozen large cookies
Tender Cranberry-Raisin Oatmeal Cookies


  1. Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.

  2. In a large mixing bowl, combine the butter, shortening, sugar, baking powder, baking soda, spices, salt, vanilla, and rum, beating until smooth.

  3. Add the eggs one at a time, beating well after each addition; then add the boiled cider or syrup.

  4. Stir in the fruit and nuts, then the flour and oats, beating gently until well combined.

  5. Drop balls of dough onto the prepared sheets, leaving about 2" between them; see "tips," below.

  6. Bake the cookies until they're just barely set on top: about 12 minutes for the small cookies, 13 to 14 minutes for the medium cookies, and 16 minutes for the large cookies.

  7. Remove the cookies from the oven, and cool them on the baking sheets, or transfer them to a rack to cool.

  8. Store cooled cookies at room temperature, well wrapped, for 3 to 4 days; freeze for longer storage.

Tips from our Bakers

  • Don't have any whole wheat flour in the house? Feel free to substitute all-purpose flour.
  • How large should you make these cookies? Up to you. A tablespoon cookie scoop will make traditional 2 1/2" cookies. A heaped scoop of dough, using a tablespoon cookie scoop (3 tablespoons, about 2 ounces), will make 3 1/4" cookies. A muffin scoop (1/4 cup) will make big 4" cookies, suitable to wrap individually and sell at a bake sale.