12 Days of Cookie – Cranberry Orange Cookies
This is a new recipe for me this year. But when I saw it in Katie’s blog I knew I wanted to try it. I was intrigued by a cookie that isn’t loaded with sugar or chocolate (not that I don’t LOVE sugar and chocolate!). It’s a nicely refreshing cookie to add to any holiday cookie tray or cookie exchange. The batter comes together easily aside from chopping the cranberries. I definitely recommend using a food processor like Katie did. Ours is packed away, so I had to chop by had. First I chopped the crans in half so they wouldn’t roll away. Then I chopped them smaller from there. Aren’t they just so pretty?
Fresh Cranberry Orange Cookies – from Katie – I got 30 cookies using my cookie scoop
1 1/2 c. all-purpose flour
1/4 tsp baking soda
1/4 tsp salt
1/2 c. unsalted butter, softened
1/4 c. brown sugar, packed
1 c. granulated sugar
1 egg yolk
1 tsp grated orange zest
juice of 1/2 orange
1 tsp vanilla
1 c. chopped fresh cranberries
Preheat oven to 375 degrees and line two baking sheets with parchment.
In medium bowl combine flour, baking soda, salt, and whisk; set aside.
In bowl of stand mixer, combine butter and sugars and beat until light and fluffy, about 3 minutes.
Add yolk and beat until fully incorporated.
Add orange juice, then zest and vanilla and beat until fully incorporated.
Turn mixer to low speed, add flour mixture and beat until just incorporated.
Remove bowl from mixer, stir in cranberries, and place 1 Tbsp rounds of dough onto cookie sheets.
Place cookies in the oven and bake, switching baking sheet positions half way through baking time, for 12-14 minutes (they should not brown).
Remove from oven and let cool on pans completely, about 10-15 minutes.
I’m submitting this for Joelen’s Tasty Tools event. The theme this month is Baking Sheets! I’ve been using these a LOT this month with all the cookies I’ve been making! This one is an old one I stole from my mom. It’s my fav and my Silpat fits perfectly. The other two that I have are the Wilton ones with bigger “handles” on the ends. The Silpat doesn’t fit perfectly in it and they’re dark, so sometimes cookies brown more than expected.
My 12 Days of Cookies:Day 1: Lumberjacks
Day 2: Peppermint Sandies
Day 3: The great Sugar Cookie Debate
Day 4: Fudge
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Thank you for the nice recipe. Happy Valentine’s Day to you and your family.
Oh yum, I adore thick chewy oatmeal cookies 🙂 these look like perfection!
“2 dozen large cookies” my butt! i followed this recipe and got 16 cookies the size of my 17 month old’s fist 🙁 they’re kinda bland, not a big fan. i’ve had much better!
beantownbaker — May 12th, 2014 @ 4:56 pm
Sorry to hear you didn’t enjoy this recipe 🙁
Making my second batch of these delicious cookies. The best Oatmeal/Raisin cookie recipe I’ve tried. Thank you!
beantownbaker — September 2nd, 2014 @ 7:06 pm
So glad you enjoyed this recipe!
These were fantastic. I only got about ten cookies from the batch so I made sure to double it the next time. Everyone loved them. 🙂
beantownbaker — September 2nd, 2014 @ 7:08 pm
Glad you liked these 🙂 I have updated the recipe to reflect the yield change.
The cookies were thick, moist and chewy. This is an awesome recipe! Definitely doubling the recipe and adding some m&m’s next time. My family loved them, thanks!
beantownbaker — September 2nd, 2014 @ 7:12 pm
Adding M&Ms is a great idea! I’m going to have to do that next time myself.
Just made my 4th batch! And I must say, I’m a great big fan of oatmeal raisin cookies and these were perfection!!! Thank you so much for sharing!
beantownbaker — September 2nd, 2014 @ 7:29 pm
Wow, 4 batches! That’s awesome. Glad you have enjoyed them.
While it only yielded 17 cookies for me, they were chewy and yummy! Will be baking more soon! 🙂
beantownbaker — September 2nd, 2014 @ 7:29 pm
So glad you enjoyed them.
Thank you for the recipe!
I bake your cookies for our homeless clients at our “lunch club”. I can honestly say that a batch of 24 disappears within 5 – 7 minutes flat. 😉
Definitely the best oatmeal cookie recipe I’ve ever tried.
beantownbaker — September 2nd, 2014 @ 7:31 pm
So glad these are a hit for you!
Made these last night. Still chewy in a ziploc today. These are the biggest, softest homemade cookies oatmeal cookies ever. I doubled and got 28 fist size cookies. I like mine with extra flavor, so I doubled the cinnamon and vanilla and added a few dashes of pumpkin pie spice. I also substituted dried cherries for raisins Delicious and a smidge tart. If you want your family and friends to question whether you actually made these or bought them in a bakery, this is the recipe for you!! Thanks beantownbaker!
beantownbaker — September 2nd, 2014 @ 7:32 pm
So glad you enjoyed these cookies!
I loved this recipe. If they didn’t turn out well, you didn’t do it right! However, the measurements only made 8 large cookies. But they were chewy and delicious so I’m just going to try doubling the mixture 🙂
beantownbaker — September 2nd, 2014 @ 7:32 pm
So glad you enjoyed it. I’ve updated the yield in the recipe.
Three words: Yum, yum, yum! I’m not a fan of oatmeal raisin cookies, but I made them because my boyfriend likes them. I’ve been converted! Thanks for the recipe.
I am always looking for different oatmeal raisin cookie recipes and really enjoyed this one! My husband said yummmy too while eating them. I will definitely save this recipe for future use. Thanks for sharing! 🙂
Just made a double batch of these. They TASTE amazing, but are flat as pancakes. Does anyone know what I’ve done wrong??
Followed the recipe and While these tasted great they came out a lil dry not too sure why ??? I will try again
How many calories per cookie?
Can I substitute the flour for self raising flour?
I got 9 perfectly huge cookies. Delicious and hearty using whole rolled oats. I think this time I’ll plump the raisins in some vanilla rum.
Oh my god I think I may have died and gone to cookie heaven…
I made these tonight and they are hands down the BEST cookies I think I have EVER tasted. EVER.
Just in case anyone is interested I made a few adjustments for food allergies…
Replaced the egg for 1/4 cup unsweetened Apple sauce
Subbed the all purpose flour for the same amount of cassava flour… I think tapioca could work too.
I also only had half the amount of unsalted butter as I ran out so I made the rest of the measure up with lard.
Thanks for the incredible recipe – I’ll definitely make these again…and again…
Do you know how many grams one cookie would be?
Been baking your cookies now for a few months….love them!
Make a version using ‘fake butter and fake br sugar’ and nobody knows the difference!!
Wow, these are the BEST oatmeal cookies I’ve ever had, and I bake a lot. I can taste a little baking soda, but it’s a great recipe. I plan to lessen the baking soda next time. I am so happy I found this recipe, because my other recipe from a cook book was not even edible. I will be making more oatmeal raisin cookies for now on. THANKS.
Listen people. This recipe is the one for you. My cookies turned out to be effing amazing, do you hear me? Of course you don’t. This isn’t audio. DO YOU SEE THESE WORDS? DO YOU UNDERSTAND THEM? These cookies were so good. The recipe made 11 med-large cookies in total for me. And guess what? I ate 8 of those in the span of 12 hours. Needless to say I paid for it, but it was worth it. These cookies are amazing. They held consistency. They were thick yet cooked all the way, and still chewy…. Just. Heaven in my mouth. Hallelujah. Amen.
Hi, looking at the recipe. What happened no baking powder? Why?
Great!
Loved these!! Oatmeal are my favorite and THESE were the best I’ve ever had! I’m wondering if there’d be a way to incorporate pumpkin into these? …and maybe replace raisins with choc chips? Thoughts?
I goofed and thought I had raisins when I didn’t, and didn’t have quite enough brown sugar. So, I made them with dried cranberries and substituted a bit of white sugar to make up for the brown sugar. They spread out more than what is pictured, but baked up beautiful and tasted wonderful. Can’t wait to make them the “right” way, but it all worked out! Thank you for sharing!
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Oatmeal is a very wonderful food to me. I love using it for my breakfast. Your recipe sounds so delicious. I’ll try this. Thank you for sharing.
My husband always talks about how much he loves oatmeal raisin cookies. After five years, I have finally made them… I found this recipe, and needles to say, I will NEVER use another recipe. He has eaten oatmeal raisin cookies all over the world, and loves these best… Your recipe, with all my love thrown into them, how can I go wrong. Thank you so much for the wonderful recipes
just made these after following recipe to the letter.. all I am saying is what a waste of ingredients. not using this site/blog again.
I make oatmeal chocolate chip cookies all the time. I love these cookies. I have made them as written and with extra dark chocolate chips and cranberries. Really good both ways. I keep frozen cookie dough in my freezer and make 2 at a time for a quick snack or dessert. I use an ice cream scoop to scoop out, put in my lock and lock containers and freeze. I haven’t bought store bought cookies for years.
Thank you for this great recipe.
Hello,
Can I make cookie bars with these? Will the cooking time be different?
thank you
Just about to make my second batch of these in two days – amazing 🙂
These are wonderful cookies! I make two dozen at a time and only use 1 1/2 stick of butter and a little less of the brown sugar than called for. I add two heaping cups of raisins and they are super delicious!
I tried these after trying different recipe’s,i have to say these is the best I have ever had,soon as I made them they have done,only a empty plate left,i have to make them twice a week,i don’t it them in the fridge for a hour,i just make them into a small ball and,press gentle on top and cook them on my silicone mat,love them,i also but a bit of melted chocolate on top of some of them.
Tried this recipe twice, both times were a hit. I was concerned about the 2/3 cups light brown sugar, but they actually taste good, for a less blander cookie I would a add more sugar according to taste preference.
I adore these cookies…and so does everyone I’ve shared them with! Over the years, I’ve tried variations and come up with a couple changes that work for me. I use Vietnamese Cinnamon and extra strength Mexican vanilla, and I double the amount. Voila – perfect for me!