Cranberry Orange Oatmeal Cookies

These Cranberry Orange Oatmeal Cookies are soft, chewy cookies filled with tart cranberries and infused with sweet oranges and fragrant cardamom.

These cranberry orange cookies made me grin with each bite. I love the unexpected flavors and the way that orange zest transforms this classic oatmeal cookie into something fresh.

Fruit in cookies is a whole thing. A lot of people stick to chocolate and nuts, but if you’ve never tried something like these orange cranberry oatmeal cookies, you’re missing out. Cranberries are an amazing match for citrus and warm spices.

Cardamom is intensely aromatic (if you are familiar with the fragrance of chai tea, it is likely the cardamom that you are remembering) and it adds a distinct flavor to these cookies.

The spice works beautifully in baked goods, but don’t worry if you don’t have it. Cinnamon with orange zest is a fantastic combination on it’s own.

Orange Oatmeal Cookies

You’ll need the following ingredients to make this recipe:

eggs and butter
white sugar and brown sugar
vanilla extract
orange zest
old fashioned oats
flour and baking soda
salt, cinammon, cardamom
dried cranberries or craisins

Overhead shot of cranberry orange oatmeal cookies on a copper cooling rack; underneath, a checkered white and black hand towel

Start by preheating the oven to 350°F. In a large bowl, beat the butter until smooth. Then, add the sugars and continue beating until the mixture is light and fluffy, about 3-4 minutes.

Add the eggs, vanilla, and orange zest and beat until smooth again. Then, in a separate bowl, whisk together all of the dry ingredients except the cranberries.

Gradually add this mixture to the wet ingredients, half at a time. Stir until fully combined. Then, add the cranberries and stir to combine.

Overhead close-up vertical shot of cranberry orange oatmeal cookies on a copper cooling rack; underneath, a checkered white and black hand towel

Using a medium size scoop or a rounded tablespoon, drop the dough onto a large cookie sheet lined with a silpat mat. Bake for 8 minutes. Remove from the oven before the cookies are browned, while they still look soft in the center.

Let them cool on the tray for at least 5 minutes; this will allow them to finish baking without overcooking. Transfer to a wire rack and then store in an airtight container. These cookies will keep well for several days. Enjoy!

Overhead shot of cranberry orange oatmeal cookies, piled in a black bowl with a checkered white and black hand towel

Cranberry Orange Cookies

Looking for more desserts like these cranberry orange cookies?

Cranberry Christmas Cookies are filled with fresh tart cranberries balanced by a buttery sweet cookie. This is not a classically crisp or chewy cookie. I created this cookie specifically to mimic everyone’s favorite Cranberry Christmas Cake.

Chocolate Cranberry Cookies are buttery brown sugar cookies filled with melting chocolate chunks and chewy cranberries.

Overhead vertical shot of cranberry orange oatmeal cookies on a copper cooling rack; underneath, a checkered white and black hand towel

Cranberry White Chocolate Oatmeal Cookies have become one of my family’s top 5 favorite cookies. And, I’ve got dozens and dozens of cookie recipes on the site already.

Slightly chewy with a sweetly tart combination, Cranberry Oatmeal Bars are full of cranberries and apples topped with brown sugar and oatmeal crumbs.

Overhead zoomed-out vertical shot of cranberry orange oatmeal cookies on a copper cooling rack; underneath, a checkered white and black hand towel

Coconut Cranberry Oatmeal Cookies have the crisp edges and soft centers that everyone craves. These oatmeal cookies are loaded with coconut and cranberries and they have been a hit with everyone who tries them.

Oatmeal Butterscotch Cookies are an old-fashioned oatmeal cookie recipe that never lasts long in my house. This is a simple and tasty butterscotch cookie everyone adores!

Servings: 36

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* Gluten-Free Alternative

Preheat oven to 350°F. In a large bowl, beat the butter until smooth. Add the sugars and continue beating until the mixture is light and fluffy, about 3-4 minutes. Add the eggs, vanilla and orange zest and beat until smooth again.
In a separate bowl, whisk together all of the dry ingredients except the cranberries. Gradually add this mixture to the wet ingredients, half at a time. Stir until fully combined. Add the cranberries and stir to combine.
Using a medium size scoop or a rounded tablespoon, drop the dough onto a large baking sheet lined with a silpat mat. Bake for 8 minutes. Remove from the oven before the cookies are browned and when they still look soft in the center.
Let them cool on the tray for at least 5 minutes; this will allow them to finish baking without overcooking. Transfer to a cooling rack and then store in an airtight container. These cookies will keep well for several days. Enjoy!

Calories: 150kcal · Carbohydrates: 25g · Protein: 2g · Fat: 5g · Saturated Fat: 3g · Polyunsaturated Fat: 0.4g · Monounsaturated Fat: 1g · Trans Fat: 0.2g · Cholesterol: 19mg · Sodium: 99mg · Potassium: 62mg · Fiber: 1g · Sugar: 11g · Vitamin A: 132IU · Vitamin C: 0.2mg · Calcium: 14mg · Iron: 1mg