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  • ½ cup C&H® Granulated Sugar

  • ½ cup C&H® Light Brown Sugar
  • ½ cup (1 stick) Unsalted butter, at room temperature
  • 1 large Egg
  • ½ tablespoon Orange zest, freshly grated
  • 1 cup All-purpose flour
  • ½ teaspoon Baking powder
  • ½ teaspoon Baking soda
  • ½ teaspoon Ground cinnamon
  • ¼ teaspoon Salt 
  • 1 cup Rolled oats
  • ½ cup Dried cranberries, coarsely chopped
  • ½ cup Chopped nuts (pecans or walnuts)

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Prep Time: 15 minutes / Cook Time: 12 minutes / Yields: 3 dozen
Step 1

Preheat oven to 350°F. Line cookie sheets with parchment paper.

Step 2

In large bowl, beat at medium speed, the butter and sugars until light and fluffy. Add the egg and orange zest. Scrape the sides of the bowl as needed.

Step 3

In a medium bowl, combine all the dry ingredients. Add to the butter mixture and beat until combined. Stir in cranberries and nuts.

Step 4

Shape dough into 1-inch balls. Place on the prepared cookie sheets. Press cookies slightly with your hand.

Step 5

Bake 10-12 minutes or until lightly browned around edges. Remove at once to wire racks.

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