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Soft and Chewy Cranberry Orange Oatmeal Cookies


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If you love oatmeal cookies, try this cranberry and orange variation of the traditional raisin cookie. Soft and chewy, it is the perfect oatmeal cookie!


  • 2 stick unsalted butter 8 oz.
  • 3/4 c. light brown sugar packed
  • 1/2 c. honey
  • 2 lg. eggs lightly beaten
  • 1 3/4 c. whole wheat flour
  • 2 tbsp. Clabber Girl Cornstarch
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/2 tsp. sea salt
  • 2 c. old-fashioned rolled oats
  • orange zest from 1 orange
  • 1 c. dried cranberries
  • 1 c. walnuts or pecans, diced


Position oven racks in the center and top third of the oven and preheat to 350 F. Line two baking sheets with parchment paper or silicone baking mats.

Using an electric mixer at high speed, beat the butter, brown sugar and honey in a large bowl until the mixture is light in color and texture, about 3 minutes. Gradually beat in the eggs. Toss together the flour, corn starch, baking soda, cinnamon, nutmeg and salt. Add the flour mixture until mixed, then add in the oats, orange zest, cranberries and nuts. Drop tablespoons of the dough on the cookie sheets, spacing them 2 inches apart (cookies spread during baking).

Bake, switching the positions of the sheets from top to bottom and front to back halfway through baking, until the edges of the cookies are lightly browned, 10 to 12 minutes. Cool on the sheets for a few minutes, then carefully transfer to a wire cake rack to cool completely.