From the roundup: 24 Easy Fall Treats Recipes Your Family Will Actually Eat
Dried cherries work in place of cranberries here if that is what you have on hand, but the cranberries give these cranberry orange oat cookies a tartness that actually balances the brown sugar instead of competing with it. Two tablespoons of fresh orange zest sounds like a lot until you skip it once and wonder why the whole batch tastes flat. The dough comes together fast enough that I can have a full sheet pan in the oven before my youngest finishes breakfast, and 13 minutes is all it takes for chewy centers with just enough set around the edges. I freeze half the batch right away because a dozen cookies on the counter with five kids is not a batch, it is a countdown.
Why you will love this
- No chilling required, so you go from mixing bowl to warm cookies in about 30 minutes
- Fresh orange zest gives every bite a real citrus note that dried cranberries alone cannot deliver
- Old-fashioned oats keep the texture chewy for days, not just the first hour out of the oven
- The batch makes 24 cookies, enough for a cookie box without doubling the recipe
- They freeze beautifully, so baking one batch now can cover two or three occasions
Tips for success
- Zest generously and pack it into the spoon. Scraped-along-the-surface zest gives you half the flavor. You want the bright orange layer only, not the white pith underneath.
- Pull the cookies at 11 minutes if you want them chewy. The centers will look underdone and that is correct. They firm up on the hot pan during the 5-minute rest, and pulling them early is the difference between chewy and dry.
- Press each scoop down slightly before baking. These cookies do not spread on their own, so a gentle palm press helps them bake evenly all the way through instead of staying domed in the middle.
- Do not swap in instant oats. I did this once when I was out of old-fashioned and the cookies came out dense and a little gummy. Old-fashioned rolled oats are what give these their structure and chew.
Common questions
- Can I use bottled orange juice instead of zest? No. Juice adds liquid without the concentrated citrus flavor. Zest is the only substitute for zest here.
- Why are my cookies flat? Butter that is too warm or melted will cause spreading. It should be soft enough to dent with your finger but not greasy.
- Can I add white chocolate chips? Yes. Reduce the cranberries to 1 cup and add 1/2 cup white chocolate chips. It works well with the orange flavor.
- Do I need to refrigerate the dough if I am not baking right away? Yes. Cover the bowl and refrigerate for up to 48 hours. The flavor actually deepens a bit overnight.
Substitutions
Dried cherries or raisins can replace the cranberries if that is what you have on hand. Lemon zest works in place of orange if you prefer a sharper citrus flavor. For a dairy-free version, refined coconut oil can substitute for the butter, though the cookies will spread a little more.
For a gluten-free batch, use a 1:1 gluten-free all-purpose flour blend and make sure your oats are certified gluten-free. The texture is slightly more crumbly but still holds together well. I would not use quick oats as a swap for old-fashioned oats if you can avoid it, the texture difference is noticeable.
Make-ahead and storage
To freeze the dough, scoop it onto a parchment-lined baking sheet and freeze until solid, about 2 hours. Transfer the frozen scoops to a zip bag and freeze for up to one month. Bake straight from frozen at 350 degrees F, adding 2 to 3 minutes to the bake time. No thawing needed.
Baked cookies keep in an airtight container at room temperature for up to 5 days. The oats and brown sugar help them stay chewy rather than drying out. To freeze baked cookies, layer them between sheets of parchment in a zip bag and freeze for up to one month. Thaw at room temperature for 20 to 30 minutes before serving.
Cranberry Orange Oat Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350 degrees F. Line two baking sheets with parchment paper and set them aside.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar together with a hand mixer on medium speed for about 2 minutes, until the mixture looks lighter in color and a little fluffy. Scrape down the sides of the bowl.
- Add the eggs one at a time, beating well after each. Add the vanilla and the orange zest and mix for another 30 seconds. The zest will bloom into the butter mixture and you will smell it immediately. Do not be tempted to use less. Two tablespoons gives you real citrus flavor in every bite.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Add this to the butter mixture and stir with a spatula just until no dry flour is visible. Do not overmix.
- Add the oats and dried cranberries and fold them in until evenly distributed. The dough will be thick and a little stiff, which is normal.
- Scoop the dough by heaping tablespoons onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each one slightly with your palm. These cookies do not spread much on their own, so a little press helps them bake evenly.
- Bake for 11 to 13 minutes, until the edges are just set and lightly golden but the centers still look slightly underdone. They will firm up as they cool on the pan. Pull them at the shorter end of the time range for chewier cookies. Let them sit on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
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