Deliciously Chewy Cranberry Orange Oatmeal Cookies to Love

Cranberry Orange Oatmeal Cookies are what I bake when I need something cheerful, cozy, and quick. Maybe your afternoons look like mine, where a cup of tea needs a cookie that tastes like sunshine and sweater weather at the same time. These are soft in the center, chewy at the edges, and loaded with bright orange zest and sweet-tart cranberries. If you have a bag of dried cranberries and oats, you are halfway there. I will show you exactly how to get that perfect chew without complicated steps. Let’s make your house smell incredible and your snack time feel special.

Ingredients

What you will need

Here is everything I use to make a batch of Cranberry Orange Oatmeal Cookies that disappears in record time. Keep it simple and lean into the orange flavor, because that zest is magic.

• 1 cup unsalted butter, softened
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1 tablespoon finely grated orange zest
• 2 tablespoons fresh orange juice
• 1 3/4 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 3 cups old fashioned rolled oats
• 1 cup dried cranberries
• 1/2 cup chopped pecans or walnuts, optional
• 1/2 cup white chocolate chips, optional

Use room temperature butter so it creams properly with the sugars, which gives you that lovely soft interior. The orange zest does most of the citrus heavy lifting, so do not skip it. I like to rub the zest into the sugar with my fingertips before creaming. It sounds fussy, but it wakes up the oils and makes the entire dough smell like a bakery.

Old fashioned oats give more chew than quick oats. If quick oats are all you have, the cookies will still be great, just a little less hearty. Dried cranberries vary in sweetness, so if yours are very sweet, you can reduce the granulated sugar by a tablespoon or two without losing texture.

Want a chocolate moment alongside citrus and oats? I sometimes split the dough and add white chocolate chips to half. If you are craving a richer chocolate cookie for later, save this idea too and try my gooey favorite chocolate lava cookies next time.

Directions

Step by step

• Preheat your oven to 350 degrees F. Line two baking sheets with parchment paper.
• In a large bowl, beat the softened butter with the brown sugar and granulated sugar until creamy, about 2 to 3 minutes.
• Add the eggs one at a time, mixing until just combined. Mix in the vanilla, orange zest, and orange juice.
• In a separate bowl, whisk the flour, baking soda, baking powder, and salt.
• Add the dry ingredients to the wet on low speed until almost combined. Stir in the oats, dried cranberries, and any optional add-ins like nuts or white chocolate.
• Cover the bowl and chill the dough for 20 to 30 minutes. This helps the cookies bake thick and chewy.
• Scoop about 2 tablespoons of dough per cookie onto the prepared sheets, spacing them a couple inches apart. Gently press the tops to level them slightly.
• Bake for 10 to 12 minutes, until the edges are set and lightly golden and the centers look soft.
• Let cookies rest on the baking sheet for 5 minutes before moving to a rack. They will set as they cool.

For the best texture, remember this simple tip. The cookies should look a touch underdone when you pull them out. They finish on the sheet as they cool, and that is how you get the chewy center everyone loves. If you want a cocoa-packed treat waiting in the wings, you might also like these irresistible chocolate brownie cookies for later this week.

Baking notes and make ahead

Chilling time pays off. Even 20 minutes helps the oats hydrate and keeps the cookies from spreading too thin. If your kitchen is warm, you can chill longer.

To freeze the dough, scoop it into balls and freeze on a sheet. Transfer to a freezer bag and bake from frozen, adding a minute or two to the baking time.

Storage. Keep cookies in an airtight container at room temperature for 4 days. If they start to firm up, tuck in a small piece of bread for a few hours to soften them back up.

I made these for a potluck and people were literally asking for the recipe before dessert was over. The orange flavor is bright but not overpowering, and the texture is that perfect soft-chewy magic. These are going into our holiday rotation. Jenna

If you love citrus, you will appreciate how the zest brings life to the dough. And when you want a different kind of citrus dessert, check out my orangey-sunny pick, this chocolate orange celebration cake, for your next special occasion.

Nutrition Facts

Per cookie

This info is an estimate and will vary based on your exact ingredients and cookie size. For a batch of about 28 cookies, each cookie is roughly:

Calories: 170, Carbs: 23g, Protein: 2g, Fat: 7g, Saturated Fat: 4g, Sugar: 12g, Fiber: 2g, Sodium: 120mg.

The oats add a small boost of fiber, while the cranberries bring bright flavor without needing too much extra sugar. If you add nuts, you will see a bit more healthy fats and a touch more protein. For a fun cookie night with friends, pair these with something nostalgic like s’mores cookies and you will have every flavor mood covered.

Related Recipes

If you have a soft spot for fruit in your cookies, you will probably enjoy these too. The tart and sweet balance in Cranberry Orange Oatmeal Cookies is similar to these lemon raspberry cookies which are bright and buttery. If you are feeling classic and crave a salty sweet duo, bookmark my favorite peanut butter cookies. And when chocolate is non-negotiable, bake a round of German chocolate cookies for a rich and toasty coconut moment.

I also like to place a few fruity cookies on a plate with something melty for contrast. Try this combo one evening with the cranberry orange cookies and a few soft-centered buddies like the brownie cookies mentioned earlier. It is a crowd-pleaser spread with very little effort.

Photos of Cranberry Orange Oatmeal Cookies

Imagine golden edges and a soft, craggy top, with ruby red cranberry pieces peeking through. The oats give the cookies a rustic look that reads homemade in the best way. You will notice tiny specks of orange zest in the dough, and that is your hint at how bright these taste. They are lovely alongside tea or coffee, and they look great on a cookie tray with a chocolate option like my campfire-style s’mores cookies.

For baking day, I like to photograph the cookie dough scoop too. You can see the oats holding the dough together and the cranberries dotting each scoop. It is part of the charm, and it always makes me excited to bake the next tray.

Common Questions

Ready to Bake a Cozy Batch?

Now you have everything you need to make Cranberry Orange Oatmeal Cookies that are bright, chewy, and totally snackable. Keep the steps simple, chill the dough, and pull the tray before the centers look done. If you want another take on this flavor combo, you might like the version from Cranberry Orange Oatmeal Cookies – The Salty Marshmallow, and the baked-with-love batch at Cranberry-Orange Oatmeal Cookies by The Redhead Baker. I hope you try these soon and make them your own with your favorite add-ins. Happy baking and save a warm cookie for me.

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