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Cranberry Orange Oatmeal Cookies

adapted from the Quaker Oats recipe found here



1-1/2  cups all-purpose flour
1  teaspoon baking soda
1  teaspoon ground cinnamon
1/2  teaspoon salt
1/2  cup (1 stick) plus 6 tablespoons butter, softened
3/4  cup firmly packed brown sugar
1/2  cup granulated sugar
2  eggs
1  teaspoon vanilla
1 teaspoon orange extract
1 teaspoon molasses
3  cups old fashioned oats (uncooked)
1  cup dried cranberries


You will also need:

Stand mixer
Cookie sheets
Parchment paper



Heat oven to 350°F.

In small bowl, combine flour, baking soda, cinnamon and salt and mix together using a whisk.

In large bowl of a stand mixer, beat butter and sugars on medium speed of until creamy with paddle attachment. Beat in eggs one at a time, thoroughly mixing after each addition. Add vanilla, molasses and orange extract; beat well. Add flour mixture; mix well. Add oats and dried cranberries; mix well.

Drop dough by rounded tablespoonfuls (or by using an ice cream scoop) onto parchment paper lined cookie sheets.

Bake 10-13 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.