Cranberry-orange oatmeal cookies are a twist on a classic. These tender cookies are loaded with dried cranberries and subtle hints of orange zest.
Now that it starts getting dark early, and the temperatures are dropping, I love to warm up my apartment by baking. And the easiest thing to bake, in my opinion, is cookies. The dough is usually pretty easy to mix, and then you just scoop and bake. These cranberry-orange oatmeal cookies make my apartment smell so good!
It’s a classic oatmeal cookie recipe, because why re-invent the wheel? I simply adapted it to incorporate the flavors of orange zest and dried cranberries. I kept the cinnamon because it works so well with those additional flavors.
It’s a great fall or winter cookie. Oatmeal cookies are always on a my Christmas cookie list, and while I’ve added dried cranberries before, this is the first time I’ve thought to add orange zest as well. But now I don’t think I’ll ever leave it out again.
Oatmeal cookie dough is a very stiff dough, so it takes a very sturdy mixer to get through it. Alternatively, you can do it by hand with a wooden spoon. If you don’t want to bake the dough all at once, you can scrape the dough into a freezer-grade plastic storage bag and freeze it for up to a month. Thaw, then scoop and bake.
Alternatively, you can scoop the dough onto a parchment-lined cookie sheet, pop in the freezer until solid, then place the frozen dough balls in a freezer-grade plastic storage bag. No need to thaw before baking!
So, if you’re looking for a variation on a classic cookie, give these a try!
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- 1 1/4 Cup(s) butter, softened
- 3/4 Cup(s) firmly packed brown sugar
- 1/2 Cup(s) granulated sugar
- 1 Egg(s)
- Zest of one orange
- 1 Teaspoon(s) vanilla
- 1 1/2 Cup(s) all-purpose flour
- 1 Teaspoon(s) Baking Soda
- 1 Teaspoon(s) ground cinnamon
- 1/2 Teaspoon(s) salt
- 3 Cup(s) old-fashioned oats
- 1 cup dried cranberries
- Heat oven to 375°F. In large bowl, beat butter and sugars until creamy. Add egg, orange zest and vanilla; beat well.
- Add combined flour, baking soda, cinnamon, and salt; mix well. Add oats and dried cranberries; mix well.
- Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
- Bake 8 to 9 minutes for a chewy cookie or 10 to 11 minutes for a crisp cookie.
- Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
More #CranberryWeek Recipes
- Brandied Cranberries + Three Cocktails from Our Good Life
- Cranberry Bread Pudding from Cindy’s Recipes and Writings
- Cranberry Jalapeno Turkey Roll-Ups from Palatable Pastime
- Cranberry-Olive Oil Bundt Cake with Yuzu from Culinary Adventures with Camilla
- Cranberry Orange Muffins from Cookaholic Wife
- Cranberry Truffles from Caroline’s Cooking
- Cranberry Vanilla Rum Smoothie from Daily Dish Recipes
- Easy Homemade Cranberry Sauce from The Saucy Fig
- Roasted Brussels Sprouts Salad with Cranberries and Feta from Cooking For My Soul
- Squash Soup with Cranberry Puree from A Day in the Life on the Farm