These are soft, chewy oatmeal cookies with a fantastic orange flavor and a scent that is unforgettable. Cardamom is intensely aromatic (if you are familiar with the fragrance of chai tea, it is likely the cardamom that you are remembering) and it adds a distinct flavor to these cookies.
Cardamom works beautifully in baked goods, but don’t worry if you don’t have it. The cinnamon with the orange zest is a fantastic combination on it’s own. Cranberries are always an awesome match for citrus and warm spices. These cookies made me grin with each bite. I love the unexpected flavors and the way the orange zest wakes up this classic oatmeal cookie.
Check out all of the Gluten Free Dessert Recipes on this website!
Orange Spice Oatmeal Cookies {traditional and gluten free recipes}
Servings: 3 dozen servings
Ingredients
- 3/4 cup butter softened
- 1/2 cup white sugar
- 1 cup brown sugar light or dark will work fine
- 2 eggs
- 1 teaspoon vanilla extract
- zest of 1 large orange about 1 tablespoon orange zest
- 3 cups quick oats or about 3 1/2 cups old fashioned rolled oats pulsed a few times in the blender
- 1 cup brown rice flour *
- 1/2 cup tapioca starch *
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 teaspoon cinnamon
- Optional: 3/4 teaspoon cardamom
- 1 cup dried cranberries or craisins
- * if you are not in need of a gluten-free recipe simply substitute 1 1/4 cup AP flour for the items marked with an *
Instructions
- Preheat oven to 350 degrees. In a large bowl, beat the butter until
- smooth. Add the the sugars and continue
- beating until the mixture is light and fluffy, about 3-4 minutes. Add
- the eggs, vanilla and orange zest and beat until smooth again.
- In a separate bowl, whisk together all of the dry ingredients except the cranberries . Gradually add this mixture to the wet ingredients, half at a
- time. Stir until fully combined. Add the cranberries, if desired, and stir to combine.
- Using a medium size scoop or a rounded tablespoon, drop the dough onto a
- large baking sheet lined with a silpat mat. Bake for 8 minutes.
- Remove from the oven before the cookies are browned and when they still
- look soft in the center.
- Let them cool on the tray for at least 5
- minutes; this will allow them to finish baking without overcooking. Transfer to a cooling rack and then store in an airtight container. These cookies will keep well for several days. Enjoy!
Jenn S says
Chris Scheuer says
Sue/the view from great island says
Food Wholesalers says
Julie says