Orange Cranberry Oatmeal Cookies with Chocolate Chips
For me, there’s nothing better than curling up with a good book and a cup of tea. The only thing that could make my book time better is a couple of my favorite cookies, right out of the oven and still warm.
These delicious treats freeze well so you can easily bake off just 2 or 3 when you’re in the mood.
Orange Cranberry Oatmeal Cookies with Chocolate Chips – Makes 40-50 cookies
- 1 1/2 Cups All-Purpose Flour
- 1 Tsp Baking Soda
- 1 Tsp Cinnamon
- 1 Cup (2 sticks) salted butter, softened
- 3/4 Cup Brown Sugar
- 1/2 Cup Granulated Sugar
- 2 Eggs
- 1 1/2 Tsp Vanilla Extract
- 3 Cups Uncooked Oats
- 1 Tbsp Orange Zest
- 1/2 Cup Dried Cranberries
- 1/2 Cup Mini Semi-Sweet Chocolate Chips
Preheat oven to 350 degrees and cover cookie sheet with parchment paper.
Combine flour, baking soda, and cinnamon. Set Aside.
In a large bowl, cream butter and sugars together. Add eggs, one at a time, and vanilla extract. Beat until combined. Add in flour mixture and beat until combined.
Using a spatula or large spoon, mix in oats and orange zest. Add in cranberries and chocolate chips.
Drop by teaspoonfuls onto cookie sheet. Bake 8-10 minutes until slightly browned.
*For freezing option – bake off as many as you’d like. Roll the remaining dough into cookie balls and lay on parchment covered cookie sheet. (Tip: dough will be easier to roll if your fingers are damp.) Freeze for 30-45 minutes until outside of dough balls are frozen. Place in a freezer bag. Label bag with the type of cookie, temperature (350 degrees), and cooking time (add a couple of extra minutes since they are frozen, 12-14 minutes) and place in freezer. When you’d like to enjoy, just take out the number of dough balls you want to bake off!
*Optional Orange Glaze – to make these cookies extra special, whisk 1/2 cup powdered sugar with 1 1/2 tbsp orange juice and dribble over cookies.