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Oatmeal Cranberry Cookies

Dare to be different! Instead of the same old oatmeal raisin cookies, try this twist on an American classic. Sweet cranberries and a hint of orange make this chewy cookie a real winner.

48 Servings


½ cup

(1 stick) unsalted butter (softened)

½ cup

(packed) light brown sugar

¼ cup

plus 1 tablespoon granulated sugar



1 tsp

pure orange extract

¾ cup

all-purpose flour

¾ tsp


½ tsp

baking soda


of nutmeg

1 ½ cup

old-fashioned (not quick) oats

1 cup

Earthbound Farm Organic Dried Cranberries

1 cup

Earthbound Farm Organic Dried Cranberries


Position a rack in the middle of the oven, and preheat to 350 degrees F. Line a cookie sheet with parchment or wax paper and set aside.

Place the butter and sugars in the bowl of an electric mixer and beat on high speed until the mixture is light and fluffy, 4 to 5 minutes. Beat in the egg and the orange extract.

In a separate bowl, whisk together the flour, salt, baking soda, and nutmeg. Add the dry mixture to the mixing batter and blend on low speed. Add the oats and cranberries, and blend just until combined. Do not overbeat.

Scoop the dough in one-inch balls onto the prepared sheet, spacing cookies 2 inches apart. Bake until the cookies are just set, golden brown and fragrant, 15 to 20 minutes. If you wish to bake two trays at once, reverse positions halfway through baking, and note that cooking times may be longer.

Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling. Once completely cool, the cookies can be stored in an airtight container for up to 5 days.


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