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Cranberry-Orange Oatmeal Cookies

Cranberry-orange oatmeal cookies are a twist on a classic. These tender cookies are loaded with dried cranberries and subtle hints of orange zest. 

Three cranberry-orange oatmeal cookies on a blue placemat

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.

Three cranberry-orange oatmeal cookies on a plate

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!

Three cranberry-orange oatmeal cookies in a stack surrounded by dried cranberries

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Cranberry Orange Oatmeal Cookies

Yield: 36 cookies
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes

Ingredients

  • 1 ¼ Cup(s) butter, softened
  • ¾ Cup(s) firmly packed brown sugar
  • ½ Cup(s) granulated sugar
  • 1 Egg(s)
  • Zest of one orange
  • 1 Teaspoon(s) vanilla
  • 1 ½ Cup(s) all-purpose flour
  • 1 Teaspoon(s) Baking Soda
  • 1 Teaspoon(s) ground cinnamon
  • ½ Teaspoon(s) salt
  • 3 Cup(s) old-fashioned oats
  • 1 cup dried cranberries

Instructions

  1. Heat oven to 375°F. In large bowl, beat butter and sugars until creamy. Add egg, orange zest and vanilla; beat well.
  2. Add combined flour, baking soda, cinnamon, and salt; mix well. Add oats and dried cranberries; mix well.
  3. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
  4. Bake 8 to 9 minutes for a chewy cookie or 10 to 11 minutes for a crisp cookie.
  5. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

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Lorraine

Monday 16th of March 2020

Can you sub oil for butter?

Coleen

Wednesday 18th of March 2020

I haven't personally tried it. I did a little searching and found that you can substitute an equal amount of coconut oil, but know that the texture and flavor will not be the same.

Cindy

Tuesday 6th of November 2018

Perfect fall cookie!

Wendy Klik

Tuesday 6th of November 2018

Dried cranberries make the perfect substitution for raisins in so many different recipes.

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