An oatmeal-raisin cookie with a twist.

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Ingredients

42
Original recipe yields 42 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

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  • Cream together butter and the brown and white sugars in a bowl until smooth. Beat in the eggs, vanilla and orange extract.

  • In a separate bowl, combine the flour, salt, baking powder and pumpkin pie spice; stir flour mixture into the sugar mixture. Add the rolled oats, walnuts and cranberries and mix thoroughly. Using a small ice cream scoop or teaspoon, drop rounded scoops of dough onto the prepared cookie sheet.

  • Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

114 calories; 1.7 g protein; 14.3 g carbohydrates; 20.5 mg cholesterol; 61.1 mg sodium. Full Nutrition

Reviews (43)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/26/2008
I've made these twice. The first time I inadvertantly used baking soda instead of baking powder and they were great!!!! 5 stars!! The second time I corrected the error and used baking powder. The results were not as nice. They weren't as chewy and I found them to be drier still tasted good but definitely not 5 stars like the last batch. Read More
(63)

Most helpful critical review

Rating: 3 stars
11/20/2008
Good cookie but definitely a cookie for an adult pallet. It is somewhat bitter with the cranberries which was good but the cookie itself was not sweet enough for my guests. I myself enjoyed the cookie but was outvoted. If I tried this recipe again I might add more sugar or consider an sweet orange icing to zip it up. Read More
(5)
58 Ratings
  • 5 star values: 36
  • 4 star values: 17
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
10/26/2008
I've made these twice. The first time I inadvertantly used baking soda instead of baking powder and they were great!!!! 5 stars!! The second time I corrected the error and used baking powder. The results were not as nice. They weren't as chewy and I found them to be drier still tasted good but definitely not 5 stars like the last batch. Read More
(63)
Rating: 5 stars
10/26/2008
I've made these twice. The first time I inadvertantly used baking soda instead of baking powder and they were great!!!! 5 stars!! The second time I corrected the error and used baking powder. The results were not as nice. They weren't as chewy and I found them to be drier still tasted good but definitely not 5 stars like the last batch. Read More
(63)
Rating: 4 stars
10/23/2008
These cookies were delicious. I added an extra tablespoon or so of brown sugar and used 1 teaspoon of OJ because I didn't have any orange extract. The flavor was good but a little lacking so I made an orange glaze (powdered sugar orange juice and cinnamon) which added exactly what was missing. They got rave reviews from all of my guests. Read More
(29)
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Rating: 5 stars
10/13/2008
Just made these and they are a perfectly wonderful cookie. The spice and orange are subtle and not overwhelming at all. Really great with a cup of tea. I used quick oats instead of rolled oats as it is what I had on hand so I cannot tell you how the cookies are with the rolled oats. I do know that the quick oats performed perfectly in the recipe. Read More
(25)
Rating: 5 stars
10/13/2010
These are so good! Please note this is not a overly sweet cookie. It is nicely spiced soft and chewy from the oats and craisins (what I used) with a little crunch from the nuts with a slight orange boost. Tastes like Autumn in one little bite. We love them and will prepare them again soon. Thanks for sharing! Read More
(13)
Rating: 5 stars
10/19/2008
These are awesome. Doubled the amount of orange extract used half a cup of the cranberries and half a cup of raisins. I had to cook these about 12-14 minutes to get the "browned edges" effect but it could just be my oven. Made them for poker night and they were demolished. Read More
(10)
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Rating: 5 stars
11/20/2011
Love. Love. LOVED this! I didn't find this dry in the least. Instead there were lovely chewy and I adored the flavour. I didn't have any orange extract on hand so I used 1 Tbsp of orange juice and 1 tsp of orange marmalade to ensure I got the orange flavour. Also I halved this to test the recipe hence the scaled down recipe called for 1/4 cup of brown and white sugar each. However I skipped the white sugar completely and used only 1/4 cup of brown sugar. I ensured that the butter and sugar was beaten very very well before addng in the egg. After which I let it beat for atleast over 2-3 minutes and then added the extracts (vanilla OJ marmalade) once again beating well. I didn't use the machine to add in the flour / oats / cranberries / walnuts so that the dough wouldn't be over worked. I got 25 lovely cookies from this although it took me 18 minutes to bake these (and they weren't dry in the least). Oh also I ran out of pumpkin pie spice so I used Scotdog's personal recipe for Pumpkin Pie Spice called 'Kelly's Pumpkin Pie Spice' which was simply wonderful. (I've reviewed it too). This cookie definitely beats the normal oat and raisin cookies.... a lovely new find and a fast favourite! Thanks ramie7224 for sharing this recipe with us!:D Read More
(10)
Rating: 5 stars
12/14/2010
Delicious! I did not have orange extract so I left that out. I also substituted 1/2 of the butter for pumpkin puree to save some calories and add an extra element of "fall" and they turned out really well. Read More
(9)
Rating: 4 stars
10/05/2009
I'd give these 5 stars for flavor and 4 stars for texture. I agree with other reviewers that they are slightly dry - not in a bad way at all I just prefer cookies like this to be a bit chewier and 'melt in your mouth'. To compensate I undercooked them but maybe next time I'll take others' advice and use baking soda. They are really delicious and I will definitely make them again! Read More
(8)
Rating: 5 stars
06/05/2011
I rated this recipe 5 stars because: 1) its an excellent blend of flavors and textures and 2) its VERY customizable. I just made it with some alterations which turned out GREAT and made the recipe even healthier: 1/2 C Splenda instead of white sugar (still used brown sugar) 0.5 C butter 0.5 C canned pumpkin 1 C all-purpose flour 0.5 C whole wheat flour 1.5 C rolled oats 1 C quick oats Baking soda instead of baking powder Added 1.5 Tbsp flaxseed meal Used Craisins instead of plain cranberries After 10-11 min at 350 the cookies turned out thick moist and chewy with a very slight Splenda aftertaste (next time I may use Stevia or less Splenda and some white sugar) but I'm the only one who noticed the Splenda taste. The Craisins are perfect--make sure you get a lot in each cookie! Read More
(8)
Rating: 3 stars
11/20/2008
Good cookie but definitely a cookie for an adult pallet. It is somewhat bitter with the cranberries which was good but the cookie itself was not sweet enough for my guests. I myself enjoyed the cookie but was outvoted. If I tried this recipe again I might add more sugar or consider an sweet orange icing to zip it up. Read More
(5)