Cranberry Orange Oatmeal Cookies
If you’re looking for the perfect holiday cookies, these cranberry orange oatmeal cookies will quickly become a family favorite. Packed with a chewy texture, bursts of tart cranberries, and hints of orange, these cookies are the perfect blend of flavors. Whether preparing for a cookie exchange, looking for new cookie recipes, or wanting a really good oatmeal cookie, this recipe is one I love.
Holiday baking is one of my favorite traditions. There’s something so special about filling the house with the smell of fresh-baked cookies and creating memories in the kitchen. These Cranberry Orange Oatmeal Cookies are always a hit, right up there with Chocolate No-Bake Peanut Butter Balls, Snickerdoodle Cookies, and classic Sugar Cookies.
Why You Will Love This Recipe
- Flavor profile: The combination of dried orange zest and dried cranberries creates a delightful balance of sweet and tart.
- Chewy texture: These cookies are soft and chewy thanks to the blend of old-fashioned oats.
- Holiday season ready: Ideal for serving as Christmas cookies or on your cookie plate at holiday gatherings.
- Versatile treat: These cookies are great breakfast cookies, afternoon snacks, or desserts.
- Easy to make: This recipe uses pantry staples and is simple enough for beginner bakers.
Ingredients
- BUTTER (room temperature): Adds richness and contributes to the signature chewy texture.
- SUGARS: A combination of brown sugar and granulated white sugar provides depth of flavor and sweetness.
- EGG: Binds the ingredients and adds structure.
- VANILLA EXTRACT: Enhances the overall flavor profile.
- ORANGE ZEST (dried): Adds a vibrant citrusy note that complements the tart cranberries beautifully.
- ALL-PURPOSE FLOUR: The base for our delicious cookie dough.
- BAKING SODA: Leavens the dough for those perfect pockets of air.
- SALT: Balances the sweetness and brings out all the other flavors.
- ROLLED OATS (Old-Fashioned): They add a delightful chewy texture and nutty flavor.
- DRIED CRANBERRIES: Provide bursts of tart, fruity sweetness in every bite.
- GROUND CINNAMON: A sprinkle of cinnamon adds a warm spice that perfectly complements the oats and cranberries.
Special Tools (affiliate links): Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Baking Sheets | Large Cookie Scoop | Cooling Rack
How to Make Cranberry Orange Oatmeal Cookies
- CREAM BUTTER AND SUGAR: In a stand mixer with a paddle attachment or hand mixer at medium speed, cream softened butter and sugars until light and fluffy, for about 4 minutes.
- COMBINE WET INGREDIENTS: Add the egg and vanilla extract and mix well.
- MIX DRY INGREDIENTS: In a separate large bowl, whisk flour, baking soda, cinnamon, and salt. Stir in the old-fashioned oats, orange zest, and the dried cranberries.
- COMBINE: Gradually add the bowl of dry ingredients to the wet and mix until combined. Don’t overmix!
- BAKE: Preheat the oven to 350 degrees. Portion the dough with a cookie scoop (about 2 tablespoons). Place the cookie dough balls 4 inches apart on your prepared baking sheet. Bake for 13-14 minutes or until the edges are lightly browned. The centers will look soft but firm up as they cool.
- COOL: Remove the cookies from the oven and let them rest on the cookie sheet for 10 minutes to set. Then, transfer them to a wire rack to cool completely.
How to Store Cranberry Orange Oatmeal Cookies
- Room Temperature: Place your cookies in an airtight container to keep them fresh. They’ll stay soft and chewy for up to 5 days. For best results, layer the cookies with parchment paper to prevent sticking.
- Freeze: You can also freeze unbaked cookie dough. Scoop tablespoons of cookie dough onto a baking sheet, freeze until solid and transfer to a freezer bag. Bake directly from frozen, adding an extra minute to the baking time.
Recipe Tips
Follow these tips for the best cranberry orange oatmeal cookies every time!
- Flatten the Cookies: These cookies don’t spread much during baking, so gently flatten the dough balls a bit before putting them in the oven for the best shape.
- Optional Add-Ins: For an extra touch of sweetness, mix in some white chocolate chips—they pair perfectly with the cranberries and orange zest.
- Use Old-Fashioned Oats: Stick with old-fashioned oats for the best texture. Avoid using quick oats, which can make the cookies too soft and lose their chewy texture.
- Don’t Overbake: These cookies may look slightly underdone when you pull them out of the oven, but resist the urge to bake longer. They will firm up as they cool and stay perfectly soft and chewy.
- Fresh Orange Zest: You can use fresh zest in this recipe, but you’ll need to use more than the amount specified for dried zest. If you prefer a milder orange flavor, reduce the quantity to suit your taste.
More Holiday Recipes from Rocky Hedge Farm
- Christmas Sugar Cookies and Royal Icing Recipe
- Chocolate No Bake Peanut Butter Balls
- Snickerdoodle Recipe Without Cream of Tartar
Cranberry Orange Oatmeal Cookies
Soft and chewy Cranberry Orange Oatmeal Cookies packed with tart cranberries, zesty orange flavor, and warm spices—perfect for the holiday season!
Ingredients
- 1 cup all purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cup old fashioned rolled oats
- 1/2 cup unsalted butter room temperature
- 1/2 cup packed brown sugar
- 1/4 cup white sugar
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 1 1/2 cup dried cranberries
- 3 tablespoons dried or fresh orange zest
Instructions
- In a stand mixer with a paddle attachment or hand mixer at medium speed, cream softened butter and sugars until light and fluffy, for about 4 minutes.
- Add the egg and vanilla extract and mix well.
- In a separate large bowl, whisk flour, baking soda, cinnamon, and salt. Stir in the old-fashioned oats, orange zest, and the dried cranberries.
- Gradually add the bowl of dry ingredients to the wet and mix until combined. Don’t overmix!
- Preheat the oven to 350 degrees. Portion the dough with a cookie scoop (about 2 tablespoons). Place the cookie dough balls 4 inches apart on your prepared baking sheet. Bake for 13-14 minutes or until the edges are lightly browned. The centers will look soft but firm up as they cool.
- Remove the cookies from the oven and let them rest on the cookie sheet for 10 minutes to set. Then, transfer them to a wire rack to cool completely.
Notes
- Flatten the Cookies: These cookies don’t spread much during baking, so gently flatten the dough balls a bit before putting them in the oven for the best shape.
- Optional Add-Ins: For an extra touch of sweetness, mix in some white chocolate chips—they pair perfectly with the cranberries and orange zest.
- Use Old-Fashioned Oats: Stick with old-fashioned oats for the best texture. Avoid using quick oats, which can make the cookies too soft and lose their chewy texture.
- Don’t Overbake: These cookies may look slightly underdone when you pull them out of the oven, but resist the urge to bake longer. They will firm up as they cool and stay perfectly soft and chewy.
- Fresh Orange Zest: You can use fresh zest in this recipe, but you’ll need to use more than the amount specified for dried zest. If you prefer a milder orange flavor, reduce the quantity to suit your taste.
About Sarah
Wife. Mother. From-Scratch Cook. Homemaker.
I’m Sarah, the creator of Rocky Hedge Farm, where I share my love for simple living, homemade meals, and creating a cozy home. As a wife and mother, I’m passionate about slowing down, cooking from scratch, and finding joy in the everyday moments of life. From DIY projects and family-friendly recipes, I hope to inspire others to embrace a life rooted in simplicity and warmth.
