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Cranberry Orange Oatmeal Cookies

A guiltless dessert full of bright flavors.

130 Calories, 4g Fat, 19g Carbohydrates, 2g Protein
Yield: 5 dozen


  • 1 cup softened unsalted butter
  • 2 cups light brown sugar
  • 2 large eggs
  • 2 Tbsp. milk
  • 2 tsp. orange zest
  • 1 tsp. pure orange extract
  • 1/2 tsp. pure vanilla extract
  • 1 1/2 cups all-purpose flour (or whole grain flour)
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 3 cups rolled oats
  • 2 cups dried cranberries (use sugar-free for less calories)
  • 2/3 cup chopped pecans (optional)


  1. Preheat oven to 350°F.

  2. Cream together butter and brown sugar in a large bowl. Beat in eggs one at a time until well mixed. Add zest and extracts and mix well.

  3. In a medium bowl, whisk together flour, baking soda and salt. Stir in oats, then add to butter mixture and mix well.

  4. Fold in cranberries and pecans (if desired). Drop by the teaspoonful 2 inches apart on ungreased cookie sheets. Bake for 10-12 minutes, or until the edges just start to turn golden brown.

  5. Let the cookies cool on the sheets for 4 minutes, then remove to wire racks to finish cooling. Store in an airtight container or freeze.

Source: iVillage.com

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These cookies are sooooo good. I did change a few things. I used the splenda brown sugar instead of regular light brown sugar. I only used egg whites and fat free milk. I did use the wheat flour instead of all-purpose flour. Lastly, I am not a big fan of pecans so I went with walnuts. MMMmmm Yummmy!!!!

posted Dec 31st, 2010 3:53 am


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