I’ve been wanting to make these cookies for several months now, and here they are! I’ve never been a fan of oatmeal raisin cookies (I mean, why choose raisins when you can have chocolate chips?) but I love cranberry orange oatmeal, so why not have it in a cookie?
It is perfect! They are sweet, chewy and full of orange cranberry flavor, and the brown sugar caramelizes to make them crispy around the edges. I also used some to make ice cream sandwiches with NadaMoo That Snickerdoodle Dough ice cream and it was amazing! (This isn’t a sponsored post, I just wanted to share that tip).
Cranberry Orange Oatmeal Cookies
- 1 1/2 cups rolled oats
- 1 cup flour (I used white whole wheat flour)
- 3/4 to 1 cup organic brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1 cup dried cranberries
- 1/2 unsweetened shredded coconut
- 1/2 cup vegan butter or margarine
- 1 teaspoon vanilla extract
- 1 tablespoon minced orange zest
- 2-4 tablespoons non-dairy milk
Preheat oven to 350 degrees.
In a medium bowl, mix together the dry ingredients – oats through coconut.
Melt the butter/margarine and place in a large bowl. Add the brown sugar, vanilla and orange zest, and stir until combined. Add the milk a tablespoon at a time until you have a dough that is slightly crumbly but will stick together.
Note: they are quite sweet with the full amount of brown sugar, so there is an option to use less if you’d like.
Form into balls (I used a 1 tablespoon cookie scoop) and place on a parchment-lined baking sheet. No need to flatten, as they will spread out while baking.
Bake for 13-15 minutes or until golden and firm. Let cool for a few minutes before moving to a cooking rack. Makes 18-24 cookies.