Cranberry Oatmeal Cookies

This is the perfect Cranberry Oatmeal Cookie recipe for you to make.  These cookies are made with quick oats for a chewy texture, dried cranberries for a sweet and tart bite and orange zest for a burst of citrus flavor. This recipe is a must try, especially if you are searching for an oatmeal cookie recipe without raisins.  The classic orange and cranberry combination give these oatmeal cookies a burst of festive flavor. They are fantastic with a cup of coffee in the morning, they may be even healthy. 

orange cranberry oatmeal cookies

Homemade Oatmeal Cookies with Cranberries and Orange Zest

The classic combination of cranberry and orange is so vibrant in these cranberry orange oatmeal cookies. They are excellent for the holiday baking season. These cookies are loaded with dried cranberries, also known as craisins. The lively citrus flavor from the orange zest and orange extract really compliments the cranberries.  This oatmeal cookie recipe made with quick oats and it is one of my favorite cookies. I recommend using quick oats for oatmeal cookies because they make a chewier texture that you will not get from other oats. 

Oatmeal Cookies without Raisins

If you are not a fan of raisins that are traditionally in oatmeal cookies, then this recipe is a great variation. The dried cranberries give these cookies texture and a slightly sweet and tart flavor in each bite. You must add this oatmeal cookie recipe without raisins for your next dessert table or holiday cookie exchange (speaking of Cookie Exchanges, take a look at our Cookie Recipes collection for inspiration)! They are soft and chewy on the inside with little crunch on the outside and full of festive flavor!

Ingredients you will need:

quick oats – cook quicker and give the cookies a chewy texture.

all-purpose flour – can use whole wheat flour for a nuttier flavor.

dried cranberries (craisins) –use only dried cranberries, do not use fresh cranberries in this recipe, they will release too much moisture.

granulated sugar and light brown sugar – both are necessary for a balanced sweetness with a hint of malt from the brown sugar.

unsalted butter softened – I always recommend unsalted butter for baking, however, if you only have salted butter, it is ok to use. NOTE: Do not add salt to the recipe if using salted butter.

eggs room temperature – let the eggs come to room temperature for about an hour, alternatively, place the eggs in hot water for about two minutes.

vegetable shortening – at the time this recipe is being written, we have not tested this recipe with any other fat substitution. Use vegetable shortening for best results.

maple syrup – adds a touch of silkiness to the cookies.

orange zest and natural orange extract – adds a deep natural orange flavor.

vanilla extract – only use pure vanilla extract.

baking powder – gives the cookies a nice plump rise.

salt – brings all the flavors together. Do not add the salt if you are using salted butter.

How to Make these Cranberry Oatmeal Cookies

Mix flour, baking powder and salt well in a large mixing bowl, set aside.

Whisk eggs, maple syrup, orange zest, orange extract and vanilla extract in a mixing bowl, set aside.

Place butter, shortening, sugar and brown sugar into the bowl of an electric mixer. Use the whisk attachment and whisk together until smooth.

Add the egg mixture to the butter and sugar. Continue mixing.

Turn mixer to low, and slowly add the flour mixture, a little at a time to the bowl. Continue mixing until blended. Scrape sides as needed.

Remove the bowl from the mixer and fold in quick oats and cranberries.

Place the cookie dough in a bowl and cover. Place in the refrigerator for at least a half hour to chill.

When ready to bake, heat oven to 375 degrees.

Place about a tablespoon of rolled cookie dough on a cookie sheet lined with parchment paper. Press the cookie down with a flat object to create a flat circle. These cookies don’t spread too much when they bake.  Make sure cookies are at least 1 inch apart.

Bake for 10-12 minutes. Let cool completely.

A Healthier Variation:

To make the cookies healthier with less sugar and calories, eliminate the white sugar from the recipes.

Notes:

This recipe makes about 3 ½ dozen cookies. The cookie dough can be stored in the refrigerator for up to a week or you can freeze it for several months.

Looking for more cookie recipes using fruit? Try our delicious Lemon Ricotta Cookies

or our Chocolate Thumbprint Cookies.