Soft and chewy oatmeal cookies are infused with tart cranberries, sweet oranges, and fragrant cardamom in these Cranberry Orange Oatmeal Cookies.
Prep Time15 minutesmins
Cook Time8 minutesmins
Total Time23 minutesmins
Course: Dessert
Cuisine: American
Servings: 36
Calories: 150kcal
Ingredients
¾cupbuttersoftened
½cupwhite sugar
1cupbrown sugarlight or dark will work fine
2eggs
1teaspoonvanilla extract
1tablespoonorange zestone large orange
3½cupsold fashioned oats
1¼cupsall-purpose flour *
1teaspoonbaking soda
½teaspoonkosher salt
¾teaspoonground cinnamon
¾teaspoonground cardamomoptional
1cupdried cranberries or craisins
* Gluten-Free Alternative
1cupbrown rice flour
½cuptapioca starch
Instructions
Preheat oven to 350°F. In a large bowl, beat the butter until smooth. Add 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 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!