Chewy oatmeal cookies, infused with orange zest, dotted with cranberries and white chocolate chips. Colorful and fun to eat!
Soft and chewy oatmeal cookies with cranberries that gives them a bit of bright color and a slight tang. They look lovely on a dessert plate and are a perfect treat for the holidays!
What I love about this recipe is that the dough doesn't need to chill before baking as with other recipes. In a short time, you can enjoy these oatmeal cookies with a cup of tea ?.
The edges are crispy and the center is chewy, but if you prefer your cookies all the way crispy, leave them in the oven for 2 or 3 more minutes.
- granulated sugar
- brown sugar
- butter: no substitutions. At room temperature
- eggs: large. At room temperature
- orange zest: Orange zest is the colored outside portion of its peel. Wash 2 oranges well and use a handheld grater to get the zest.
- old-fashioned oats: can be replaced by instant oats.
- baking soda
- dried cranberries
- white chocolate chips: or chopped white chocolate bar
How to make it
Make sure all your ingredients are at room temperature.
Start by creaming butter, and sugar. Add eggs, vanilla, and orange zest; mix well.
At this point, if your mixer can handle it, add the dry ingredients and mix until well combined.
If this is too much for your mixer, use a spatula to mix the rest of the ingredients.
Preheat the oven to 350F / 175C and grease 2 large cookie sheets or line them with parchment paper.
Use a measuring tablespoon to scoop the cookie dough. Place them on the cookie sheets and bake them for 12 minutes, or until the edges start to brown.
If you like your cookies crispy, bake them for 14 to 15 minutes.
Let the cookies cool on the cookie sheet for 2 to 5 minutes before removing them and placing them on a cooling rack.
Once the cookies are done baking, melt some chocolate chips in the microwave, and drizzle it over the cookies.
Enjoy these chewy cranberry oatmeal cookies with a tall glass of milk, or a warm cup of coffee.
Homemade Holiday Inspiration
I want to welcome you to our Homemade Holiday Inspiration! Each week, for the month of November, we will be inspiring you with recipes, decorating ideas, crafts, homemade gift ideas, and much more!
Check out these amazing Christmas desserts from fellow bloggers:
Chocolate Covered Oreo Reindeer from Design Dazzle
Black Forest Brownies from Devour Dinner
Eggnog Cookies from Fresh Coast Eats
Gingerbread Cookies from Hoosier Homemade
Burnt Almond Cupcakes from House of Nash Eats
Butter Pecan Cookies from Rose Bakes
Nutella Fudge from Savory Experiments
Lemon Shortbread from Taste of Homemade
Instant Pot Salted Caramel Pecan Cheesecake from What's Cookin Chicago
Cranberry Oatmeal Cookies
- 1-½ cups flour (187.5g)
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 cup granulated sugar (200g)
- ½ cup packed brown sugar (45g)
- ¾ cup butter softened (170g)
- 2 teaspoons vanilla extract
- 1 tablespoon orange zest
- 2 large eggs
- 3 cups old-fashioned oats (270g)
- 1-½ cups white chocolate chunks, or chocolate chips
- 1 cup dried cranberries
- ½ cup white chocolate chips, for drizzle
- Preheat oven to 350°F / 176° C and grease 2 large cookie sheets.
- In a small bowl, add the flour, baking soda and salt.
- In a large bowl, with mixer on medium speed, beat granulated sugar, brown sugar and butter until creamy. Beat in vanilla, orange zest and eggs. On low speed, gradually beat in flour mixture just until blended. Using a spatula, stir in oats, chocolate chips or chunks and cranberries.
- Using a measuring tablespoon, drop dough onto prepared cookie sheets, leaving 2 inches between cookies. Bake until golden, 12 to 14 minutes. Transfer cookies to a wire rack to cool completely.
- Once the cookies are done baking, melt some chocolate chips in the microwave, and drizzle it over the cookies.
- Store cookies in a airtight container for up to 1 week.
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