Description
These Cranberry Orange Oatmeal Cookies are thick, chewy, and soft in the middle, bursting with the bright flavors of dried cranberries and fresh orange zest. Perfect as a festive fall or holiday treat, these cookies combine a buttery, tender texture with the wholesome goodness of oats and a hint of cinnamon spice.
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
Additional Flavorings
- 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 takes about 2-3 minutes on medium speed.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then add the vanilla extract, mixing until well combined and smooth.
- Mix Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, baking powder, cinnamon, salt, baking soda, and quick cooking oats to evenly distribute all the dry components.
- Combine Wet and Dry: Add the dry ingredients to the wet mixture in two batches, mixing on low speed just until combined to avoid overmixing and tough cookies.
- Fold in Flavorings: Gently fold in the grated orange zest and dried cranberries using a spatula, ensuring they are evenly incorporated throughout the dough.
- Chill Dough: Cover the dough and chill in the refrigerator for at least 45 minutes and up to 3 days to firm up, which helps the cookies hold their shape while baking.
- Preheat Oven and Prepare Pans: Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or spray with non-stick cooking spray.
- Shape Cookies: Drop the dough by tablespoonfuls onto the prepared baking sheets, spacing them about two inches apart. Slightly flatten each dough ball with the palm of your hand to encourage even baking.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the cookies are golden brown around the edges but still soft in the center.
- Cool and Serve: Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely. Enjoy warm or store in an airtight container for freshness.
Notes
- These cookies have a thick and chewy texture with a soft middle, making them a comforting treat.
- The orange zest adds a fresh, zesty brightness that complements the tart dried cranberries wonderfully.
- Chilling the dough helps maintain the cookie shape and enhances flavor.
- For an extra festive touch, drizzle with white chocolate or sprinkle with coarse sugar before baking.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 100 kcal
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1.5 g
- Protein: 1.5 g
- Cholesterol: 20 mg
