Soft and chewy oatmeal cookies are infused with tart cranberries, sweet oranges, and fragrant cardamom in these Cranberry Orange Oatmeal Cookies.
Cranberry Orange Oatmeal Cookies
These cranberry orange cookies made me grin with each bite. I love the unexpected flavors and the way that orange zest transforms this classic oatmeal cookie into something fresh.
Fruit in cookies is a whole thing. A lot of people stick to chocolate and nuts, but if you’ve never tried something like these orange cranberry oatmeal cookies, you’re missing out. Cranberries are an amazing match for citrus and warm spices.
Cardamom is intensely aromatic (if you are familiar with the fragrance of chai tea, it is likely the cardamom that you are remembering) and it adds a distinct flavor to these cookies.
The spice works beautifully in baked goods, but don’t worry if you don’t have it. Cinnamon with orange zest is a fantastic combination on it’s own.
Orange Oatmeal Cookies
You’ll need the following ingredients to make this recipe:
- eggs and butter
- white sugar and brown sugar
- vanilla extract
- orange zest
- old fashioned oats
- flour and baking soda
- salt, cinammon, cardamom
- dried cranberries or craisins
Start by preheating the oven to 350°F. In a large bowl, beat the butter until smooth. Then, add the sugars and continue beating until the mixture is light and fluffy, about 3-4 minutes.
Add the eggs, vanilla, and orange zest and beat until smooth again. Then, in a separate bowl, whisk together all of the dry ingredients except the cranberries.
Gradually add this mixture to the wet ingredients, half at a time. Stir until fully combined. Then, add the cranberries and stir to combine.
Using a medium size scoop or a rounded tablespoon, drop the dough onto a large cookie sheet lined with a silpat mat. Bake for 8 minutes. Remove from the oven before the cookies are browned, while they still look soft in the center.
Let them cool on the tray for at least 5 minutes; this will allow them to finish baking without overcooking. Transfer to a wire rack and then store in an airtight container. These cookies will keep well for several days. Enjoy!
Cranberry Orange Cookies
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Servings: 36
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* Gluten-Free Alternative
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Preheat oven to 350°F. In a large bowl, beat the butter until smooth. Add the sugars and continue beating until the mixture is light and fluffy, about 3-4 minutes. Add the eggs, vanilla and orange zest and beat until smooth again.
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In a separate bowl, whisk together all of the dry ingredients except the cranberries. Gradually add this mixture to the wet ingredients, half at a time. Stir until fully combined. Add the cranberries and stir to combine.
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Using a medium size scoop or a rounded tablespoon, drop the dough onto a large baking sheet lined with a silpat mat. Bake for 8 minutes. Remove from the oven before the cookies are browned and when they still look soft in the center.
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Let them cool on the tray for at least 5 minutes; this will allow them to finish baking without overcooking. Transfer to a cooling rack and then store in an airtight container. These cookies will keep well for several days. Enjoy!
Calories: 150kcal · Carbohydrates: 25g · Protein: 2g · Fat: 5g · Saturated Fat: 3g · Polyunsaturated Fat: 0.4g · Monounsaturated Fat: 1g · Trans Fat: 0.2g · Cholesterol: 19mg · Sodium: 99mg · Potassium: 62mg · Fiber: 1g · Sugar: 11g · Vitamin A: 132IU · Vitamin C: 0.2mg · Calcium: 14mg · Iron: 1mg
originally published 6/7/13 – recipe notes and photos updated 1/8/24
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