Cranberry Orange Oatmeal Cookies – thick, chewy oatmeal cookies with a soft center, loaded with dried cranberries and bright orange zest. Perfect for fall and the holidays.
There’s something about cooler weather that makes baking feel cozy again, and these Cranberry Orange Oatmeal Cookies are exactly the kind of treat that belongs on a crisp afternoon. They pair the sweet chewiness of oats and brown sugar with the tart pop of cranberries and the citrus lift of orange zest.
This recipe was developed after several rounds of tweaking to reach the ideal texture: thick cookies with slightly crisp edges, a tender, soft center, and enough chew so they hold together. A generous amount of orange zest keeps the flavor bright and balances the sweetness of the dough and dried fruit.
What to expect from these cookies:
- Thick, substantial cookies rather than thin, crunchy ones.
- Edges with a slight crisp while the center remains soft and tender.
- A reliably chewy texture that doesn’t crumble apart.
The dough benefits from chilling, so plan ahead—chill for at least 45 minutes (or up to 3 days) before baking. Chilling firms the dough, helping the cookies stay thick while baking and allowing the flavors to meld. If you chill the dough more than 45 minutes, let it sit at room temperature for about 30 minutes before baking so it’s easier to portion.
Enjoy!
~Nichole
Cranberry Orange Oatmeal Cookies
Ingredients
- 1 Cup Butter, Softened
- 1 Cup Granulated Sugar
- 1/2 Cup Packed Brown Sugar
- 2 Large Eggs
- 1 Teaspoon Vanilla Extract
- 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
- 1 Tablespoon Grated Orange Peel
- 1 1/2 Cups Dried Cranberries
Instructions
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In a large bowl using a hand mixer or the bowl of a stand mixer, cream together the softened butter, granulated sugar, and packed brown sugar until light and fluffy. Beat in the eggs and vanilla until combined.
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In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon, salt, baking soda, and quick cooking oats.
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Add the dry ingredients to the wet in two additions, mixing on low speed and beating just until combined. Fold in the grated orange peel and dried cranberries.
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Chill the dough for at least 45 minutes and up to 3 days.
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When ready to bake, preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper or nonstick spray. Drop dough by tablespoonfuls onto the prepared pans about 2 inches apart. Slightly flatten each ball of dough with the palm of your hand, as the dough is dense.
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Bake for 10–12 minutes, until the edges are lightly golden. Allow cookies to cool on the pans a few minutes before transferring to a wire rack to finish cooling.
Notes
The dough is thick and firm; flatten each dough ball slightly with your palm before baking for an even shape.
You can keep the dough chilled in the refrigerator for up to 3 days. If chilled longer than 45 minutes, let it sit at room temperature for about 30 minutes before portioning and baking.
Nutrition
Nutrition information is an approximation and should be used as a guideline only.
Additional Info