Cranberry Oatmeal Cookies
- 1 cup butter, softened
- 1-1/2 cups sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 2 cups quick-cooking oats
- 1 cup raisins
- 1 cup coarsely chopped fresh or frozen cranberries
- 1 tablespoon grated orange zest
- 1 package (10 to 12 ounces) white baking chips
- 1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture. Stir in the oats, raisins, cranberries and orange zest. Stir in baking chips.
- 2. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° until the edges are lightly browned, 10-12 minutes. Cool on wire racks.
1 cookie: 89 calories, 4g fat (2g saturated fat), 13mg cholesterol, 50mg sodium, 12g carbohydrate (8g sugars, 0 fiber), 1g protein.
Dec 18, 2019These cookies were quite crumbly and did not meet my expectations. Would not make them again.
Jan 1, 2019These cookies were very good. I loved the use of oatmeal in the cookie for added texture. I did not care for the raisins in combination with the cranberries so will probably leave those out next time. I also would like some additional crunch so will probably add in some chopped pecans the next time I make this recipe. The cranberry and white chocolate flavor combination worked very well! I loved the addition of the orange zest for additional complementary flavor. This is a very nice holiday cookie!
Oct 22, 2018these were really good-I made a couple changes. I omitted the vanilla chips as I don't like them. I substituted 1/3 cup of mini chocolate chips and 1/2 cup chopped pecans. I also didn't add the raisins but did add about 1/4 cup more cranberries. Everything else was as is and I liked the way they turned out. Oops, I also made them larger. I never like it when a recipe calls for a teaspoon of batter, I always like using a tablespoon. I just cooked them longer. They were crunchy outside and soft inside.
May 30, 2018
A tasty cookie- I might make again. I only had jumbo eggs and that may be why I wasn't as thrilled with them as anticipated, as they were super soft. I don't like candy chips, so I went heavier on the fruit, keeping the cranberries and raisins, and adding a little over a cup of chopped dates. If I'd had pecans I would definitely have added 1/2 c or so. If I make these again and only have jumbo eggs I'll maybe add some coconut and/or a little extra oatmeal for some additional density. I was also peeved that the recipe failed to specify fresh or dried orange peel; all I had was Penzey's orange peel, so to be safe I only used 1 1/4 tsp, which was plenty. Baked at 375? for 10 minutes and they were just right, although I used a steel pan and an aluminum pan and discovered that the steel pan was better because the cookies didn't spread so much.
Dec 9, 2017
I made this exactly as the recipe stated (after the first batch I had to turn the oven down to about 360). They were AMAZING. No tweaks other than the temperature. I just found my go-to holiday cookie recipe!
Dec 2, 2017
The base dough for this recipe is excellent. I used pistachios and fresh cranberries. I still had my oven set to 350 and forgot to change it.. but they turned out great anyway. One of the best cookies i've ever tasted.
Apr 26, 2017
These were yummy. I made them with cranberries and dark mini chocolate chips, a bit of coconut.
Nov 30, 2016
Really good! Easy to adapt for your own personal taste or if you don't have some ingredients which is usually really hard and dangerous when it comes to baking. I didn't have raisins, an orange to zest or white baking chips. So instead I omitted raisins all together, used mini chocolate chips, and used a bag of crasins I had in the pantry. The results were nothing short of spectacular. The only other thing I adjusted was the size of my cookie. Instead of doing rounded teaspoons I did rounded tablespoons so it didn't make as many cookies your yield would make 6 batches (12 cookies per batch) where mine had a yield of 4. If I would have added the raisins though I probably would have been at 5. Another wonderful thing I found with this recipe besides the taste was that it was all real easy, simple ingredients that most people would have at home and not have to run to the store for. So because of the taste, easy ingredients, and its adaptability I gave it a five star rating. Great job and thank you so much for sharing.
Dec 7, 2015
After reading some of the previous reviews, I decided to substitute dried cranberries for the raisins. We thought the flavor combination of cranberries, orange and vanilla chips was fantastic!
May 27, 2015
Omitted the raisins and forgot the orange! Substituted almond flavoring for vanilla -- used splenda and two cups of fresh cranberries quartered... very good because we like the tartness of cranberries. Just wish I could find mini vanilla chips because I think that would make them better texture wise!