Cranberry Orange Oatmeal Cookies

These cookies are zesty, chewy, and perfect for any occasion with their bright citrus notes and bursts of cranberry flavor.

Prep Time: 15 mins | Total Time: 40 | Serves: 24

Ingredients

• 1 cup unsalted butter, softened
  

• 1 cup light brown sugar, packed
  

• 1/2 cup granulated sugar
  

• 2 large eggs, room temperature
  

• 1 tablespoon pure vanilla extract
  

• Zest of 1 large orange
  

• 1 1/2 cups all-purpose flour
  

• 1 teaspoon baking soda
  

• 1 1/2 teaspoons ground cinnamon
  

• 1/2 teaspoon salt

  
  

• 3 cups old-fashioned rolled oats

  
  

• 1 cup dried cranberries
  

• 1/2 cup chopped pecans or walnuts (optional)
  

Instructions

Step 1

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

Step 2

For softer cranberries, soak them in warm orange juice or water for 10 minutes, then drain and pat dry.

Step 3

In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).

Step 4

Mix in the eggs, one at a time, ensuring they are fully incorporated. Stir in the vanilla extract and orange zest.

Step 5

In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add the dry mixture to the wet ingredients until just combined.

Step 6

Stir in the rolled oats, dried cranberries, and nuts (if using) until evenly distributed.

Step 7

Using a medium cookie scoop or spoon, drop rounded dough balls (about 2 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart.

Step 8

Bake for 10-12 minutes, or until the edges are golden and the centers look slightly underbaked (they will firm up as they cool).

Step 9

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.