Description
These Cranberry Orange Oatmeal Cookies are thick, chewy, and delightfully soft in the middle. Packed with tart dried cranberries and fragrant orange zest, they make a perfect treat for fall and holiday seasons. The combination of oats and warm spices adds a comforting texture and flavor that cookie lovers will enjoy.
Ingredients
Scale
Wet Ingredients
- 1 Cup Butter, softened
- 1 Cup Granulated Sugar
- 1/2 Cup Packed Brown Sugar
- 2 Large Eggs
- 1 Teaspoon Vanilla Extract
Dry Ingredients
- 2 Cups All Purpose Flour
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Cinnamon
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Baking Soda
- 2 Cups Quick Cooking Oats
Add-ins
- 1 Tablespoon Grated Orange Peel
- 1 1/2 Cups Dried Cranberries
Instructions
- Cream Butter and Sugars: In a large bowl, using a hand mixer or stand mixer, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which will take about 3-4 minutes. This step helps create a tender cookie texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time followed by the vanilla extract, mixing until everything is well combined and smooth.
- Combine Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, baking powder, cinnamon, salt, baking soda, and quick cooking oats until evenly distributed.
- Mix Dry with Wet Ingredients: Gradually add the dry ingredient mixture into the wet ingredients in two batches, mixing on low speed to avoid overmixing. Mix just until combined to keep the cookies tender.
- Fold in Orange Zest and Cranberries: Gently fold in the grated orange peel and dried cranberries with a spatula, ensuring they are evenly distributed throughout the dough.
- Chill the Dough: Cover and chill the cookie dough in the refrigerator for at least 45 minutes, and up to 3 days, to help the flavors meld and the dough firm up for better shaping.
- Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat the oven to 375°F (190°C). Line two large baking sheets with non-stick spray or parchment paper to prevent sticking.
- Shape Cookies: Drop dough by tablespoonfuls onto the prepared baking sheets, spacing them about two inches apart. Slightly flatten each ball of dough with the palm of your hand to promote even baking.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown but the centers remain soft.
- Cool and Serve: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your festive, chewy cranberry orange oatmeal cookies!
Notes
- These cookies are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 5 days.
- For a softer cookie, slightly underbake them and let them finish setting on the baking sheet after removal from the oven.
- You can substitute dried cherries or raisins in place of the cranberries for a different fruity twist.
- Adding a half teaspoon of nutmeg along with the cinnamon can enhance the spice profile.
- To intensify the orange flavor, consider using orange extract instead of vanilla extract.
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 7 g
- Sodium: 75 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1.5 g
- Protein: 1.5 g
- Cholesterol: 20 mg
