Skip to Content
Menu

Chewy Cranberry-Oatmeal Cookies with Orange Icing

Betty Crocker Kitchens
Updated Oct 6, 2017
  • Pin
Fresh orange glaze sets off these soft-and-chewy holiday cookies.

More About This Recipe

  • This holiday season, give your oatmeal cookies an upgrade with this recipe featuring sweet, orange icing and zesty cranberries. This recipe comes to us from Ungala Gillespie of St. Petersburg, Florida who created this recipe for the Celebrate the Season Holiday Cookie Contest. “I have always loved the texture of a hearty oatmeal cookie, and I’ve always been a fan of a chewy cookie over a crisp one. This is why I love this cookie so much. It’s tart but sweet and very chewy!” she said. If you’ve never tried swapping your raisins for cranberries, these oatmeal cranberry cookies are a must try, and Betty’s got the you need to pull off a new cookie recipe to perfection.

Chewy Cranberry-Oatmeal Cookies with Orange Icing

  • Prep Time 45 min
  • Total 60 min
  • Servings 24
  • Ingredients 14
  • Pin

Ingredients

  • Reynolds™ Parchment Paper

Cookies

  • 3/4 cup butter or margarine, softened
  • 1 cup packed light brown sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 teaspoons grated orange peel
  • 2 cups quick-cooking oats
  • 1 cup Gold Medal™ all-purpose flour
  • 2/3 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 cup sweetened dried cranberries

Icing

  • 1 cup powdered sugar
  • 1/4 teaspoon vanilla
  • 3 to 4 teaspoons orange juice
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    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.
  • Step 
    2
    On lined cookie sheet, place cookies 2 inches apart.
  • Step 
    3
    Bake 11 to 14 minutes or until golden brown. Remove from cookie sheet to cooling rack; cool completely, about 15 minutes.
  • Step 
    4
    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.

Nutrition

180 Calories
7g Total Fat
2g Protein
27g Total Carbohydrate
18g Sugars

Nutrition Facts

Serving Size: 1 Cookie
Calories
180
Calories from Fat
60
Total Fat
7g
10%
Saturated Fat
4g
19%
Trans Fat
0g
Cholesterol
35mg
11%
Sodium
85mg
4%
Potassium
55mg
2%
Total Carbohydrate
27g
9%
Dietary Fiber
1g
5%
Sugars
18g
Protein
2g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

  • Reynolds® is a trademark of Reynolds Consumer Products Inc.
© 2025 ®/TM General Mills All Rights Reserved

Reviews & Questions Section