Description
These Cranberry Orange Oatmeal Cookies are thick, chewy, and soft in the middle, bursting with tangy dried cranberries and fragrant orange zest. Perfect for fall and holiday seasons, they combine the hearty texture of oats with the bright citrus flavor of orange peel, making them a delightful treat for cookie lovers.
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 Ingredients
- 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 becomes light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs and vanilla extract until fully combined, ensuring a smooth and uniform batter.
- Combine 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 the leavening agents and spices.
- Mix Dry into Wet Ingredients: Gradually add the dry ingredients to the wet ingredients in two batches while mixing on low speed. Beat just until the dough comes together, being careful not to overmix.
- Fold in Flavorings: Gently fold in the grated orange peel and dried cranberries, distributing them evenly throughout the dough.
- Chill Dough: Cover the dough and chill it in the refrigerator for at least 45 minutes, and up to 3 days, to firm up for easier handling and improved texture.
- Preheat Oven and Prepare Pans: When ready to bake, preheat your oven to 375°F (190°C). Line two large baking sheets with non-stick spray or parchment paper to prevent sticking.
- Form Cookies: Drop the chilled 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 encourage even baking.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until they are slightly golden brown around the edges but still soft in the center.
- Cool and Serve: Remove the cookies from the oven, allow them to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely. Enjoy!
Notes
- These cookies are thick, chewy, and soft in the middle, perfect for those who love hearty oatmeal and tangy dried cranberries.
- The orange zest adds a bright citrus flavor that contrasts wonderfully with the sweetness of the cranberries.
- Chilling the dough is essential to prevent spreading and to enhance the texture of the cookies.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie (approximate)
- Calories: 100 kcal
- Sugar: 7 g
- Sodium: 70 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 15 mg
