Cran Orange Oatmeal Cookies Recipes

CRANBERRY ORANGE OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla, orange zest and orange extract. Combine the flour, baking soda and cinnamon; stir into the butter mixture. Stir in the oats and cranberries. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, or until golden brown. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.

CRANBERRY ORANGE OATMEAL COOKIES

Steps:

• Preheat oven to 375ºF.

CRAN-ORANGE OATMEAL COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, orange zest and extract. , Combine the flour, baking powder and baking soda; gradually add to creamed mixture and mix well. Stir in the oats, cranberries and coconut. Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. , Bake at 375° for 11-13 minutes or until bottoms are browned. Remove to wire racks. Store in airtight container.

CRANBERRY-ORANGE OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla, orange zest and orange liquor. (NOTE: Use even more zest/liquor for a more intense orange flavor!).
• Combine the flour, baking soda and cinnamon; stir into the butter mixture.
• Stir in the oats and cranberries. NOTE: the batter will be very thick and might be difficult to stir, but do your best!
• Drop by rounded tablespoonfuls onto ungreased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, or until golden brown. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.

CRANBERRY ORANGE OAT COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Mix in the applesauce, eggs, orange juice and orange zest one at a time, mixing well after each. Combine the flour, baking soda, cinnamon and nutmeg; gradually stir into the orange mixture. Fold in oats and cranberries. Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

CRANBERRY-ORANGE OATMEAL COOKIES

Steps:

• Preheat oven to 375°F.
• In a large bowl, beat all ingredients except oats, flour and cranberries with electric mixer on medium speed, or mix with a wooden spoon.
• Stir in oats, flour and cranberries.
• On UNGREASED cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
• Bake 9 minutes or until light brown. Immediately remove from cookie sheet to cooling rack or sheets of paper towel.

CRANBERRY-ORANGE OATMEAL COOKIES

Steps:

• Heat oven to 350°F. In large bowl, mix oil, sugars, vanilla and egg with spoon. Stir in oats, flour, ginger, allspice, baking soda and salt. Stir in cranberries and walnuts.
• Onto ungreased cookie sheet, drop dough by tablespoonfuls 2 inches apart.
• Bake 11 to 14 minutes or until edges turn golden brown. Cool 1 minute; remove from cookie sheet to cooling rack.

CRAN-ORANGE COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, orange juice and zest. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well. Stir in cranberries and walnuts., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 12-14 minutes or until edges are lightly browned. Remove to wire racks to cool., Combine icing ingredients; spread over cooled cookies.

CHEWY CRANBERRY-OATMEAL COOKIES WITH ORANGE ICING

Steps:

• Heat oven to 350°F. Line cookie sheet with Reynolds Parchment Paper; set aside. In large bowl, beat butter, brown sugar, eggs, vanilla and orange peel with electric mixer on medium speed, or mix with spoon. Stir in remaining cookie ingredients.
• On lined cookie sheet, place cookies 2 inches apart.
• Bake 11 to 14 minutes or until golden brown. Remove from cookie sheet to cooling rack; cool completely, about 15 minutes.
• In small bowl, stir powdered sugar, vanilla and enough orange juice until thin enough to drizzle. Spoon into small resealable food-storage plastic bag; cut off tiny corner of bag. Squeeze bag to drizzle icing over cookies.