Time 25m Yield 48 Number Of Ingredients 12 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.
Yield 2.5 Number Of Ingredients 11 Steps:
Preheat oven to 375ºF.
Time 35m Yield 4 dozen. Number Of Ingredients 12 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.
Time 30m Yield 48 cookies, 48 serving(s) Number Of Ingredients 12 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.
Time 30m Yield 36 Number Of Ingredients 13 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.
Time 40m Yield 36 serving(s) Number Of Ingredients 11 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.
Time 35m Yield 24 Number Of Ingredients 13 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.
Time 45m Yield 6 dozen. Number Of Ingredients 15 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.
More about “cran orange oatmeal cookies recipes”
Time 1h Yield 24 Number Of Ingredients 14 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.
