Pecan Cranberry-Raisin Oatmeal Cookies


Recipe adapted from the

All the craziness started because Danielle needed a dress for an upcoming dance.  That seemingly straightforward task has evolved into a week-long sewing jag that has kept me designing, planning, and sewing round-the-clock.  Between Mark’s work shift and my crazy sewing schedule, we’ve been hot-racking the bed and the coffee pot has been left on 24/7.  Then I woke up this morning craving the taste of oatmeal; this caused me to drop all the sewing projects that were planned (I already finished the dress) and spend an hour reading through recipes until I found this yummy cookie. Just like that, my sewing jag was over.

This cookie really is scrumptious and you don’t have to feel so darn guilty about eating a cookie that is loaded with fruit, nuts, oats and whole wheat flour (pay no mind to the butter and brown sugar).  Maybe now I’ll have time to finish my pink cheetah-print apron.  I know…sew in moderation.  Enjoy!


3/4 cup unsalted butter

1/4 cup shortening

1 3/4 cups brown sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/8 teaspoon ground allspice

1/2 teaspoon salt

1 Tablespoon vanilla

1 Tablespoon spiced rum (optional) ( I don’t like the flavor of rum so I used something called Princess Cake and Cookie Bakery Emulsion-it’s from KAF- it sorta smells and tastes like a spicy vanilla-nut blend)

2 large eggs

3 Tablespoons boiled cider (you can substitute maple syrup or dark corn syrup-I used dark corn syrup)

1 cup dried cranberries, packed

1 cup golden raisins

1 cup chopped pecans

2 cups White Whole Wheat Flour or Unbleached All-Purpose Flour (I used 1 cup of each)

3 cups old-fashioned rolled oats



1. Preheat the oven to 350°F. Lightly spray 2 baking sheets (or line them with parchment paper, or use a Silpat).

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.  Stir in the fruits and nuts, then the flour, beating gently until well combined.  Add the oats last, making sure to thoroughly disrtibute them throughout the bowl.


4. Drop dough by rounded Tablespoons (I use a metal cookie scoop that is exactly 1 Tablespoon) onto prepared pans, leaving about 2 inches between them.  Bake until the cookies are barely set on top, about 11-12 minutes.  Cool on a wire rack.

Published by

Elizabeth Levesque

Hello and welcome to my digital cookbook and craft log. I like being creative in the kitchen as well as the craft room. Things may not always come out as planned, but that doesn't stop me from trying.

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