You’ll love the combination of cranberry and orange in these chewy, and thick cranberry orange oatmeal cookies. The cookies are loaded with delicious flavors that are perfect for the holiday season.
You’ll love the fresh combination of orange and cranberry in these chewy oatmeal cookies. They’re bursting with flavor, and texture and perfect for the holiday season, for a cookie plate, or Christmas party!
These cookies have such a nice warm flavor in every bite, with wholesome ingredients they are sure to brighten your day!
Why make these cookies
- Chewy Texture: These oatmeal cookies have such a nice chewiness thanks to the old fashioned oats!
- Quick and Easy: These cookies are easy to make, and ready to eat in less than 30 minutes without any chilling.
- Vibrant Flavor Combination: You’ll love the combination of cranberry, orange, and cinnamon in these cookies
Ingredients Needed
This is a quick overview of the ingredients you’ll need for this Cranberry Orange Oatmeal Cookie Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- unsalted butter – make sure your butter is not melted, and is just softened for about 1 hour on the counter before preparing the cookies.
- dark brown sugar – these add a nice light molasses flavor, sweetness, and chewiness to the cookies
- granulated sugar – adds sweetness to the cookies
- eggs – these help bind everything together in the cookies
- orange zest – freshly grated zest adds such a nice fresh flavor to these cookies
- vanilla extract – use real pure vanilla extract for the best flavor
- all purpose flour – is the main structure for the cookies
- baking soda – gives the cookies lift and helps them rise
- salt – adds and balances out the flavor
- ground cinnamon – pairs so nicely with the cookies, but you can omit it if desired
- old fashioned oats – adds a nice chewy texture to the cookies, you can substitute quick oats if needed
- dried cranberries – nice plump dried cranberries add the best texture to the cookies
How to make Cranberry Oatmeal Orange Cookies?
- Cream together the butter and sugars. Add the butter, brown sugar and granulated sugar to a large bowl, or the bowl of an electric stand mixer, and mix until the mixture is fluffy, and starts to lighten in color, about 2 to 3 minutes.
- Add in the eggs, vanilla extract, and orange zest and mix until just combined.
- Add in the dry ingredients. In another bowl whisk together the flour, baking soda, salt, and ground cinnamon, and slowly add them into the wet ingredients until just combined.
- Add in the oats and craisins. Add the oats and cranberries into the mixture, and fold them evenly into the mixture with a rubber spatula.
- Scoop the cookie dough using a medium cookie scoop, and roll them into balls. Place them onto a baking sheet lined with parchment paper.
- Bake the cookies until they are lightly golden and the edges are set. The centers may look underdone. Let the cookies cool on the cookie sheet for about 5 minutes, then transfer them to a cooling rack to cool completely.
Tips and Tricks
- Measure the flour carefully by spooning the flour into a measuring cup and leveling off the top with the back of a butter knife. You can also weigh the flour with a kitchen scale. Do not scoop directly into the container with the measuring cup or your flour will be too packed and you’ll have too much.
- For extra orange flavor – add a teaspoon of orange extract to the dough when adding the vanilla extract.
- Don’t Over mix the dough when adding the dry ingredients. Mix only until the ingredients are combined to avoid cookies that are tough.
- Keep your cookies uniform by using a cookie scoop, or a kitchen scale. This will ensure even baking too.
Storage Instructions
The cookies can be stored in an airtight container at room temperature for up to 4 days. You can also freeze the baked cookies for up to 3 months. They can be thawed at room temperature,
You can also freeze the cookie dough. Roll it into balls and place them onto a parchment lined baking sheet. Place the pan in a freezer for a couple hours until frozen. Then transfer them to a freezer safe container and freeze for up to 3 months.
The cookie balls can be baked from frozen by adding 1 to 2 minutes to the baking time.
These cranberry orange cookies are a delightful twist on classic oatmeal cookies. They have a nice balance of tart, and sweet flavors, and are perfect enjoyed as a midday snack, evening dessert, edible gift, or for a cookie exchange!
More Cookie Recipes
- Ritz Cracker Cookies
- Peppermint Brownie Cookies
- Lemon Thumbprint Cookies
- Oatmeal Scotchies
- Raspberry Almond Thumbprint Cookies
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If you try these Cranberry Orange Oatmeal Cookies, please leave a 🌟 rating and let me know how it went in the comments below. I love hearing from you!
Cranberry Orange Oatmeal Cookies
Ingredients
- 1 cup unsalted butter (room temperature)
- 1 cup dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 TBS fresh grated orange zest
- 1/2 TBS vanilla extract
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 3 cups old fashioned oats
- 1 cup dried cranberries
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet or two with parchment paper or nonstick liners.
- Add the butter, brown sugar, and granulated sugar to a large bowl, or the bowl of a stand mixer, and mix until it is fluffy, and lightens in color, about 2 to 3 minutes. 1 cup unsalted butter, 1 cup dark brown sugar, 1/2 cup granulated sugar
- Add in the eggs, orange zest, and vanilla extract and mix them together until just combined. 2 large eggs, 2 TBS fresh grated orange zest, 1/2 TBS vanilla extract
- Add the flour, baking soda, cinnamon, and salt to a medium bowl, and whisk them together. 1 1/2 cups all purpose flour, 1 tsp baking soda , 1 tsp ground cinnamon , 1/2 tsp salt
- Slowly add the dry ingredients to the wet ingredients, and and stir them together until just combined.
- Add the oats and cranberries and slowly fold them into the mixture with a rubber spatula. 3 cups old fashioned oats, 1 cup dried cranberries
- Scoop the dough into 2 TBS sized portions and roll into balls. Place them 2 to 3 inches apart on the prepared baking pan.
- Bake the cookies for 9 to 12 minutes, or until the edges are golden and the centers look almost set.
- Remove the pan from the oven and let the cookies cool for 5 minutes on the cookie sheet. Then transfer them to cool completely on a wire cooling rack.
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