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Cran-Orange Oatmeal Cookies

Dried cranberries, coconut and orange makes this crisp, chewy oatmeal cookie a real standout.—Ellen Woodham-Johnson, Matteson, Illinois
  • Total Time
    Prep: 20 min. Bake: 15 min./batch
  • Makes
    4 dozen

Ingredients

  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 1 large egg
  • 1 tablespoon grated orange zest
  • 1-1/2 teaspoons orange extract
  • 1-3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2 cups old-fashioned oats
  • 1 cup dried cranberries
  • 1 cup sweetened shredded coconut

Directions

  • 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.
Nutrition Facts
1 cookie: 107 calories, 5g fat (3g saturated fat), 14mg cholesterol, 50mg sodium, 15g carbohydrate (9g sugars, 1g fiber), 1g protein.

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