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Cranberry orange cookies with fresh cranberries on a wooden bakery table

Cranberry Cookies with Fresh Cranberries: A One-Bowl Recipe

Soft, orange-scented cookies packed with chopped fresh cranberries — no dried fruit, and the whole batter mixes in one bowl. They bake in about 14 minutes, making a tangy-sweet treat that works for holiday cookie season and any weeknight.
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Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 1/2 cup unsalted butter softened to room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar packed
  • 1 large egg room temperature
  • 1 tbsp orange zest from 1 medium orange
  • 2 tbsp fresh orange juice from the same orange
  • 1 tsp vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 cup old-fashioned rolled oats
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 cups fresh cranberries roughly chopped (about 6 oz)

Method
 

  1. Heat the oven to 350 °F and line two baking sheets with parchment paper.
  2. In a large bowl, beat the butter, granulated sugar and brown sugar for 2 minutes, until light and fluffy.
  3. Beat in the egg, orange zest, orange juice and vanilla until smooth.
  4. Add the flour, oats, baking soda and salt to the same bowl and stir until just combined, then fold in the chopped cranberries.
  5. Drop rounded tablespoons of dough about 2 inches apart onto the lined sheets.
  6. Bake 12 to 14 minutes, until the edges are golden and the centers look just set. Cool on the sheets for 5 minutes, then transfer to a wire rack.