I absolutely love oatmeal cookies, but around the holidays, I like to incorporate all of the wonderful holiday flavors like cranberries, pumpkin, peppermint, and so on. One year while my family was baking our Christmas cookies, we decided to upgrade the traditional oatmeal cookie and holiday-ify it to include some seasonal ingredients. Now? This is one of our favorite recipes that always makes an appearance around the holidays!One thing I love about oatmeal cookies is that they are a blank slate, just waiting for you to add more mix-ins. Normally I love adding chocolate chips or raisins, but this version here is one of my new favorite ways to eat oatmeal cookies.
Around the holidays when cranberries are really cheap, I like to stock up and buy several bags. If I don’t use them all, then no worries because they freeze really well! That way, I can pull them out of the freezer at any time of the year and make these cookies when I’m craving the cranberry orange combo.
If you like thick, chewy, dense oatmeal cookies, then this recipe is most definitely for you! If you prefer your cookies to be less chewy and have more of a crunch, then no problem – just press down on the tops a bit before sticking them into the oven.
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup sugar
- ½ cup brown sugar
- 1 egg
- 1 tsp. orange zest
- 2 TBSP orange juice
- 2½ cups all-purpose flour
- ½ tsp. baking soda
- 2 cups cranberries, chopped
- ½ cup chopped walnuts (optional)
- Glaze:
- ½ tsp. orange zest
- 3 TBSP orange juice
- 1½ cups powdered sugar
- Preheat oven to 375 F. Set cookie sheets aside (ungreased)
- Cream together the butter, sugar, and brown sugar. Add egg, orange zest, and orange juice
- Add dry ingredients, and then fold in cranberries and walnuts (if using).
- Drop by tablespoon-fuls onto ungreased cookie sheets, about 2 inches apart.
- Bake for 12-14 minutes, until the edges are slightly brown.
- Drizzle glaze over top of cooled cookies
