Chewy Cranberry Zingers are a cookie lovers dream!
Hello, my name is Christy and I’m a cookie person.
I love cookies. They are my ultimate go-to treat. For me, cake, pie, and any manner of candy fade in comparison to a really good cookie. I learned this the hard way when I started college at the University of North Alabama. I was 23 years old when I turned in my notice at the bank I worked at and moved into a dorm room to start college full time, fulfilling a dream. I purchased a meal ticket that allowed me to eat in the dorm dining room each night. The trick was, that dining room was all you could eat and it was staffed by some of the best hearted women you could ever meet, so we were welcome to eat supper and then make a plate to take back to our room for later or for lunch the next day. I generally took advantage of this by wrapping a few cookies in a napkin and taking them to my room for a bed time snack. This became my habit and let’s just say that the “freshman 15” became more like 20 and I had to relegate cookies back to the “occasional” rather than “daily” category.
But this recipe today, goodness, it is so worth it!
I am often asked what my favorite recipe is out of the hundreds I have made. It has always been a hard decision but I have finally decided that this is my favorite cookie recipe. It has it all: oats, sliced almonds, bright cranberries and a hint of a gingery zing. This cookie is everything to me! If you love oatmeal raisin cookies, this just might be your new favorite.
Servings: 2
Calories: 165kcal
Ingredients
- 1/2 cup packed dark brown sugar
- 1/4 cup granulated sugar
- 1/2 cup 1 stick butter, at room temperature
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger powder
- 1 large egg
- 1/2 cup self-rising flour
- 1 1/2 cups old-fashioned oats
- 1 cup dried cranberries
- 1 teaspoon vanilla extract
- 1/2 cup chopped almonds pecans, walnuts, or other nuts
Instructions
- Preheat the oven to 350 degrees. Lightly coat 2 baking sheets with cooking spray and set aside.
- Combine the sugars, butter, cinnamon, ginger, and egg in a large mixing bowl with an electric mixer at medium speed, about 2 minutes. Add the flour and mix thoroughly.
- Add the oats, cranberries, vanilla, and nuts and beat at medium speed until combined into a stiff dough.
- Form the dough into golf ball-size balls using a cookie scoop or tablespoon and place them 2 inches apart on the prepared baking sheets.
- Bake until lightly golden at the edges, 12 to 15 minutes. allow to cool for a few minutes on the baking sheets, then transfer to a platter or wire rack to cool completely.
Nutrition
Calories: 165kcal
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“Christmas is doing a little something extra for someone.”
You might also enjoy this recipe! Cranberry Pecan Lace Cookies
I hope I get to make these soon. These would be great for Christmas gifts!
Yes they would Mary!!! I hope you have a Merry and Blessed one!!!
And, I hope you and your family “have a Merry and Blessed one” as well. 🙂 I am so grateful I found your awesome site!
I’ll have to wait until after Christmas to make them. I have bursitis in my right shoulder, so I’m doing just what I need to do for our Christmas meal, for now.
I finally got to make them today———-deeelicious!!!!!!!!!!!!!
I am so glad!!!!
Is it ok if I used all purposed flour instead of self rising flour. The cookies taste good and I can’t stop eating them.
Hey Christy, can I make these cookies with a sugar substitute, like Swerve?
I think Swerve would work beautifully 🙂
Is this recipe in your new cookbook?
It sure is!!
Yes, I have the new book and it on pages 17-19. I have all 3 of her books and love them. I enjoy reading the comments before the recipes. All her books are excellent!
Thank you I have the newest one but with the holidays haven’t had the time for in depth reading. I read cookbooks like novels so I am sure to enjoy this one.
Thank you Ann!!
Yay, something else to make with cranberries! Thanks!
You are welcome!!
Do you think this would work just as well with fresh cranberries or better with dried cranberries? Thanks!
I think it would work using fresh ones but I have never tried it. You may or may not need to do something to accommodate for the additional moisture. I have always used dried fruit in cookies.
Do you think you could use almond flour instead of self rising?
I think it would probably work but I have never tried it so can’t say for certain. If you give it a try let me know how they turn out!!!