Indulge in the tantalizing Cranberry Orange Oatmeal Cookies, a delightful treat that harmonizes the tangy zest of cranberries, the vibrant citrus notes of orange, and the wholesome goodness of oats. These cookies are not just a culinary delight but also a symphony of flavors and textures. With a chewy center and crisp edges, each bite offers a delightful burst of sweet and tangy cranberry bits, complemented by the zesty orange and the hearty chew of oats. These cookies are perfect for any occasion, whether it's a cozy gathering with loved ones, a festive holiday party, or simply a sweet craving. Join us on this delectable journey as we explore the step-by-step guide to creating these irresistible Cranberry Orange Oatmeal Cookies.
Check out the recipes below so you can choose the best recipe for yourself!
CRANBERRY ORANGE OATMEAL COOKIES
The subtle taste of orange is an unexpected, but delightful surprise in these oatmeal and dried cranberry cookies.
Provided by Julie
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 25m
Yield 48
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla, orange zest and orange extract. Combine the flour, baking soda and cinnamon; stir into the butter mixture. Stir in the oats and cranberries. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven, or until golden brown. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 104.1 calories, Carbohydrate 15.2 g, Cholesterol 17.9 mg, Fat 4.4 g, Fiber 0.8 g, Protein 1.4 g, SaturatedFat 2.6 g, Sodium 58.1 mg, Sugar 8.3 g
CHEWY CRANBERRY-OATMEAL COOKIES WITH ORANGE ICING
Fresh orange glaze sets off these soft-and-chewy holiday cookies.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 24
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Line cookie sheet with Reynolds Parchment Paper; set aside. In large bowl, beat butter, brown sugar, eggs, vanilla and orange peel with electric mixer on medium speed, or mix with spoon. Stir in remaining cookie ingredients.
- On lined cookie sheet, place cookies 2 inches apart.
- Bake 11 to 14 minutes or until golden brown. Remove from cookie sheet to cooling rack; cool completely, about 15 minutes.
- In small bowl, stir powdered sugar, vanilla and enough orange juice until thin enough to drizzle. Spoon into small resealable food-storage plastic bag; cut off tiny corner of bag. Squeeze bag to drizzle icing over cookies.
Nutrition Facts : Calories 180, Carbohydrate 27 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Cookie, Sodium 85 mg, Sugar 18 g, TransFat 0 g
CRANBERRY-ORANGE OATMEAL COOKIES
Delicious, delicate orange flavor! I love them, they're not too sweet and they're very satisfying. This recipe makes a BIG batch of cookies, and they'll stay fresh and moist for a long time. I hope you enjoy them. Originally taken from cookierecipes.com (with slight modifications).
Provided by bugga
Categories Drop Cookies
Time 30m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla, orange zest and orange liquor. (NOTE: Use even more zest/liquor for a more intense orange flavor!).
- Combine the flour, baking soda and cinnamon; stir into the butter mixture.
- Stir in the oats and cranberries. NOTE: the batter will be very thick and might be difficult to stir, but do your best!
- Drop by rounded tablespoonfuls onto ungreased cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven, or until golden brown. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.
CRANBERRY-ORANGE OATMEAL COOKIES
Relish these nutty oatmeal cookies packed with orange-flavored dried cranberries and spice. Have these chewy delights ready in 35 minutes!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 35m
Yield 24
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. In large bowl, mix oil, sugars, vanilla and egg with spoon. Stir in oats, flour, ginger, allspice, baking soda and salt. Stir in cranberries and walnuts.
- Onto ungreased cookie sheet, drop dough by tablespoonfuls 2 inches apart.
- Bake 11 to 14 minutes or until edges turn golden brown. Cool 1 minute; remove from cookie sheet to cooling rack.
Nutrition Facts : Calories 130, Carbohydrate 16 g, Cholesterol 20 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Cookie, Sodium 55 mg, Sugar 8 g, TransFat 0 g
ORANGE CRANBERRY OATMEAL COOKIES
Categories Cookies Berry Dessert Bake Christmas Kid-Friendly Winter Gourmet Fat Free Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 7 dozen cookies
Number Of Ingredients 5
Steps:
- In a bowl soak cranberries in warm water to cover 15 minutes. Drain cranberries well and chop fine.
- Preheat oven to 350°F.
- In bowl of a standing electric mixer beat cranberries, oats, and zest into basic dough until just combined well. Form dough into 1-inch balls and roll balls in sugar to coat. Arrange balls 2 inches apart on baking sheets and flatten to 2-inch rounds with bottom of a glass wrapped in wax paper to prevent sticking.
- Bake cookies in batches in middle of oven until pale golden, about 12 minutes, and cool on racks. Cookies may be stored between layers of wax paper in airtight containers up to 6 weeks frozen.
CRANBERRY-ORANGE OATMEAL COOKIES
I started with my Oatmeal Raisin cookie recipe, and made a few twists to really emphasize the orange flavor.
Provided by Late Night Gourmet
Categories Dessert
Time 40m
Yield 36 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- In a large bowl, beat all ingredients except oats, flour and cranberries with electric mixer on medium speed, or mix with a wooden spoon.
- Stir in oats, flour and cranberries.
- On UNGREASED cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
- Bake 9 minutes or until light brown. Immediately remove from cookie sheet to cooling rack or sheets of paper towel.
Nutrition Facts : Calories 125.3, Fat 4.8, SaturatedFat 2.5, Cholesterol 17.2, Sodium 77.5, Carbohydrate 17.8, Fiber 1.6, Sugar 6.1, Protein 3.1
CRANBERRY-ORANGE CRISPY OATMEAL COOKIES
I tried to capture all the flavors I so enjoy at Christmas and I think I did just that! These buttery, crispy, chewy cookies are bursting with the outstanding flavors of Christmas. Hope you enjoy!
Provided by Diane Atherton
Categories Cookies
Time 20m
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 350 degrees.
- 2. At a medium speed, mix butter and shortening until fluffy; add both sugars and mix well. Add eggs beating well after each.
- 3. Combine flour, oats, salt, baking powder and baking soda; gradually flour mixture add to sugar mixture. Scrap down bowl as needed. Add orange juice; mix well.
- 4. Combine rice cereal, coconut, cranberries, walnuts, chocolate chips and orange zest; gently mix to combine. Hand stir into batter.
- 5. Drop by tablespoon onto baking sheet; bake for 10 to 12 minutes until lightly golden. Remove to wire racks to cool.
- 6. NOTE: when zesting the orange peel be sure to only zest the orange part, not any of the white.
CRANBERRY ORANGE OATMEAL BREAKFAST COOKIES
Steps:
- If using "chia eggs", in a small bowl mix 9 T water with 3 T chia seeds, and let sit a few minutes to gel. Preheat oven to 375 degrees F. Pulse 3 1/2 cups of oats in a food processor or high powered blender to make oat flour. Place oat flour in a large bowl, and mix in baking powder, cinnamon, ground ginger, and salt. Chop dates in a food processor. If the dates are dry, soak them in water for 1 minute, and drain before chopping them. Place dates in a separate large bowl, and mix in coconut oil, liquid sweetener like honey if desired, eggs of choice, vanilla and orange juice. Add oat flour mixture slowly, and stir to combine. Mix in the remaining 1/2 cup whole oats, orange zest and cranberries until well mixed. Drop by the tablespoon onto a baking sheet. You can lightly flatten if desired because the cookies won't flatten on their own. At this time you can lightly press your thumb into each cookie and fill the indentation with a teaspoon of cranberry sauce. Bake 12-14 minutes or until the edges and the underside of the cookies are a light golden brown. Cool for 2 minutes on the baking sheet, and place cookies on a wire rack to completely cool. Store in an airtight container for up to four days.
Tips:
- Use fresh cranberries. Fresh cranberries have a brighter flavor and more nutrients than frozen cranberries.
- Chop the cranberries finely. This will help them distribute evenly throughout the cookies.
- Grate the orange zest finely. This will release the orange's essential oils and give the cookies a more intense flavor.
- Don't overmix the dough. Overmixing will make the cookies tough.
- Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape and prevent them from spreading too much.
- Bake the cookies until they are just set. Overbaking will make them dry and crumbly.
Conclusion:
Cranberry Orange Oatmeal Cookies are a delicious and festive treat that is perfect for any occasion. They are easy to make and can be tailored to your own preferences. Whether you like them chewy or crispy, these cookies are sure to please everyone.
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