Christmas Eve in full swing here! I just finished baking my favorite cranberry oatmeal cookie recipe, and I had to share! I started making this cookie a few years ago when I didn’t have a lot of baking supplies on hand, but I did have a love of oatmeal and craisins! I think I searched “Oatmeal cookie recipe with cranberries,” and over the years, I’ve tweaked this recipe!
I also have a cookbook for my daughter that I started when she was born. When people brought us meals after she was born, I would ask for the recipe. And over the years, if she really loved something, I’d ask for the recipe, too. I’ve been adding recipes to it and plan to give it to her – maybe at her bridal shower.
Oh and I would totally make the same thing for my son. I’m sure his future spouse would appreciate that he knows some good recipes, too!
This Cranberry Orange Oatmeal Cookie recipe is in there! I find that adding the zest of the orange really brightens up this cookie. It’s fruity, chewy, and perfect for Christmas morning!
But anyway, here’s my go-to recipe for cookies that I make around Christmas.
Cranberry Orange Oatmeal Cookies Recipe
Prep Time: 20 mins
Cook Time: 12 mins
Servings: 36 cookies
Ingredients:
1 cup salted butter, room temp
1 cup light brown sugar, packed
2 large eggs
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1 1/2 cup craisins
3 cups rolled oats (I use Old Fashioned – never Instant. I get the giant tub of them at Aldi)
1 orange for zesting
Method
- Preheat the Oven and Line Your Cookie Sheets
- Preheat your oven to 350° degrees. Grease a large cookie sheet or line with parchment paper (my favorite for easy transfer to your counters for cooling).
2. Cream the butter and sugar
a. Leave your butter out for 10 minutes on the counter and then add to your stand mixer bowl. Beat the butter until it’s smooth and creamy. Add the sugar and beat until it’s fluffy.
b. Zest one large orange and add to the butter/sugar.
c. Beat in the eggs one at a time. Add the vanilla extract.
3. Mix the dry ingredients in a separate bowl
a. In a separate bowl, combine the flour, baking soda, cinnamon, and nutmeg.
b. Combine the dry ingredients with the wet ingredients. Add the craisins and oats and mix until combined.
4. Scoop out cookie dough on the baking sheets. I like mine to be the size of a golf ball. Keep enough space between the cookies to allow for some expanding, about 2 inches.
5. Bake the cookies. Set your timer for 10 minutes. I found 10-12 minutes to be the perfect time. You want the edges to be dark but don’t wait for the insides to be dark. They’ll dry and harden when they’re cooling.
6. Remove the cookies from the cookie sheet after a minute. This is where I find using parchment paper is best because you can pick up the two opposite corners and slide the cookies off and onto your counter or drying rack.
