Cranberry-Orange Cookies

Enjoy the flavors of cranberry and orange in these wholesome cookies made with quick-cooking oats - a delicious dessert.

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  • prep time 60 min
  • total time 60 min
  • ingredients 13
  • servings 60
 

Ingredients

Cookies

1 1/2
cups packed brown sugar
1
cup butter or margarine, softened
1
teaspoon vanilla
2
eggs
2 1/4
cups all-purpose flour
2
teaspoons baking powder
1
teaspoon baking soda
1/2
teaspoon salt
2
cups old-fashioned or quick-cooking oats
1
cup sweetened dried cranberries
1
cup chopped orange slice candies

Glaze

3/4
cup powdered sugar
2
to 3 teaspoons orange juice

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. In large bowl, beat brown sugar and butter with electric mixer on medium speed until light and fluffy. Beat in vanilla and eggs until well blended. On low speed, beat in flour, baking powder, baking soda and salt until well blended. Stir in oats, cranberries and chopped candies.
  • 2 On ungreased cookie sheets, drop dough by rounded teaspoonfuls 2 inches apart.
  • 3 Bake 9 to 11 minutes or until golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
  • 4 In small bowl, mix glaze ingredients, adding enough orange juice until glaze is smooth and thin enough to drizzle. Drizzle glaze over cookies.
  • 1 Heat oven to 350°F. In large bowl, beat brown sugar and butter with electric mixer on medium speed until light and fluffy. Beat in vanilla and eggs until well blended. On low speed, beat in flour, baking powder, baking soda and salt until well blended. Stir in oats, cranberries and chopped candies.
  • 2 On ungreased cookie sheets, drop dough by rounded teaspoonfuls 2 inches apart.
  • 3 Bake 9 to 11 minutes or until golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
  • 4 In small bowl, mix glaze ingredients, adding enough orange juice until glaze is smooth and thin enough to drizzle. Drizzle glaze over cookies.

EXPERT TIPS

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Expert Tips

Old-fashioned and quick-cooking oats can be used interchangeably in this recipe. Instant oats--made from precooked and dried sliced oats--should not be used because they attract moisture and can produce gluey lumps. To easily cut the orange slice candies into pieces, use kitchen scissors sprayed with cooking spray.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
110
(
Calories from Fat
30),
% Daily Value
Total Fat
3 1/2g
3 1/2%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
15mg
15%;
Sodium
85mg
85%;
Total Carbohydrate
19g
19%
(Dietary Fiber
0g
0%
  Sugars
11g
11%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
0%;
Iron
2%;
Exchanges:
0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.