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Cranberry-Nut Oatmeal Cookies Recipe

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This recipe for Cranberry-Nut Oatmeal Cookies, by , is from The Arnsbarger Sisters' Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Alice Burnette


1 3/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 c. unsalted butter at room temperature
1 1/4 c. firmly packed dark brown sugar
1/2 c. sugar
2 tbsp. milk
2 tsp. vanilla
1 1/4 tsp. grated orange zest
2 eggs
2 1/2 c. old fashioned or quick cooking oatmeal, uncooked
1 c. dried cranberries
1 c. coarsely chopped nuts

Preheat oven to 375 degrees. Line a baking sheet with parchment paper or leave ungreased. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon and nutmeg until well-blended and set aside.

In a stand mixer or with a hand mixer set on low speed, beat the butter until creamy. On medium speed, add the brown and granulated sugars and beat until light and lump free. Beat in the milk, vanilla and orange zest, and then the eggs, one at a time, until fully blended. Add the remaining flour mixture and beat until blended. Stir in the oatmeal, dried cranberries and nuts.

Drop by tablespoonful onto the prepared baking sheet. Bake until golden, 12 to 15 minutes (for chewier cookies, about 10 minutes). Cool for several minutes on the baking sheet before transferring to a rack.




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