Hopelessly devoted to cookies? Try this spiced take on classic oatmeal

I am puzzling over what to call these cookies.

For roughly 20 years, they’ve just been oatmeal cookies, because these are the ones we make. They have dried cranberries instead of raisins, because all of the people in the world who have been scarred by raisins have scarred me with their raisin trauma.

Not really. I just like dried cranberries.

They’re colorful and fall-seasonal, and they go very nicely with the ginger that’s also been added to this warm, wonderful, seasonal cookie.

There’s an obvious name we could give these cookies (hint: it rhymes with oatmeal-raisin), but sadly, that name is trademarked, and I don’t want any trouble.

And so, as I go about putting this story on the editorial budget, I am struggling. I want to call them cranberry-ginger oatmeal, but then it’s pointed out to me that the oatmeal part should go first. Because they are, first and foremost, oatmeal cookies.

And while oatmeal cookies, by any other name, still tast...