Ingredients for Orange Cranberry Oatmeal Cookies
- Dried Cranberries
- Triple Sec
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- Orange Zest
- 2 ½ cups all-purpose flour
- ½ cup almond flour
- 1 teaspoon baking soda
- Rolled Oats
- White Chocolate Chips
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Orange Cranberry Oatmeal Cookies? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Orange Cranberry Oatmeal Cookies
- Combine 1 cup cranberries and 2 tablespoons orange liqueur (e.g., Grand Marnier or Cointreau). Soak for at least 2 hours, or preferably overnight, in the refrigerator.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream together 1 cup (2 sticks) softened unsalted butter and ¾ cup granulated sugar until light and fluffy.
- Beat in 1 large egg and the zest of 1 large orange.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, ½ cup almond flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 2 cups rolled oats, 1 cup white chocolate chips, and the cranberries with their soaking liquid.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 8-9 minutes, or until the edges are golden brown. Keep a close eye to prevent burning.
- Let the cookies cool on the baking sheets for 1 minute before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
22g
Fat
9g
Carbs
3g