Description
Delightfully thick and chewy Cranberry Orange Oatmeal Cookies featuring a soft middle, bursting with tart dried cranberries and zesty orange flavor. Perfectly balanced with cinnamon and a hint of vanilla, these cookies make a cozy treat for fall and holiday seasons.
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
Add-ins
- 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, ensuring a well-aerated cookie base.
- Add Eggs and Vanilla: Beat in the eggs one at a time along with the vanilla extract, mixing thoroughly until all wet ingredients are fully combined and smooth.
- 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: Gradually add the dry ingredients to the wet mixture in two batches, mixing on low speed just until combined. Avoid overmixing to keep the cookies tender.
- Fold in Flavorings: Gently fold the grated orange peel and dried cranberries into the dough to evenly incorporate the zest and fruity bursts without breaking them apart.
- Chill the Dough: Cover and chill the dough for at least 45 minutes to firm it up, allowing flavors to meld. Dough can be refrigerated for up to 3 days if needed.
- Preheat and Prepare Baking Sheets: When ready to bake, preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper or spray with non-stick cooking spray for easy cookie release.
- Scoop and Shape Cookies: Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Slightly flatten each dough ball with your palm for even baking.
- Bake: Bake in the preheated oven for 10 to 12 minutes, or until the cookies are slightly 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 several minutes before transferring them to a wire rack to cool completely. Enjoy your chewy, flavorful cranberry orange oatmeal cookies!
Notes
- These cookies are thick, chewy, and soft in the middle, packed with dried cranberries and zesty orange peel, making them a favorite for fall and holiday gatherings.
- Chilling the dough helps control spreading and enhances flavor development.
- Optional: For extra texture, you can add chopped nuts such as pecans or walnuts.
- Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 8g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 1.5g
- Cholesterol: 20mg
