My spouse loves to use this zucchini and tomato recipe to consume the summer’s never-ending bounty. It pairs well with grilled chicken, fish, and cooked pasta. It also works great with grape or cherry tomatoes.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 5 mins |
| Total Time: | 30 mins |
| Servings: | 36 |
| Yield: | 3 dozen |
Ingredients
- ½ cup butter, softened
- ½ cup white sugar
- 1 cup brown sugar
- ⅓ cup applesauce
- 2 eggs
- 2 tablespoons orange juice
- 1 teaspoon grated orange zest
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 dash ground nutmeg
- 2 cups rolled oats
- 1 cup fresh cranberries, roughly chopped
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Mix in the applesauce, eggs, orange juice and orange zest one at a time, mixing well after each. Combine the flour, baking soda, cinnamon and nutmeg; gradually stir into the orange mixture. Fold in oats and cranberries. Drop by rounded spoonfuls onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts
| Calories | 98 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 2 g |
| Sodium | 59 mg |
| Sugars | 7 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
I love these cookies! Thanks for the recipe. I followed it as best I could, but I didn’t have fresh cranberries so I used 1/2 cup of craisins (the kind that says 50% less sugar). I also used whole wheat flour. I like they are not overly sweet. I will definitely make them again.
taste grate, if you use a cookie scoop would suggest smashing down a little as the dough did not melt down and flatten much.
I was looking for something to make with leftover fresh cranberries, and these were fantastic. The orange zest adds so much zing. My modifications — eliminated the white sugar because the applesauce and orange juice add natural sugar. (My applesauce was no added sugar too.) I also added about a cup of dark chocolate chips, just because dark chocolate and orange or cranberry — can’t go wrong. I will make again.
I reduced the brown sugar to 1/2 cup so they wouldn’t be overly sweet. Also added a teaspoon of salt. They turned out delicious, thanks for sharing this recipe!
These are really good! I might add a little more orange zest next time to bump up the citrus taste a bit. I did use dried “craisins” because I had them. They worked well. but that would be the only change I would make. Great alternative to the traditional oat meal raisin cookie! My two toddlers like them too!
The recipe above did not turn out well. The cookies came out flat and not much flavor. So I made a few adjustments. I added an extra 1 1/4 cup of flour, extra 1 cup of oats and 1/4 teaspoon salt along with 1 cup chopped walnuts. Additionally, do not chop the cranberries; just add them whole. My family liked them much better.
These cookies were delicious!!! I added a bit more cranberries and they came out amazing. I made the full batch (baked them for 11 minutes…probably should have done 15 minutes) but they still tasted delicious. My husband and I aren’t too big on super sweet cookies so these were perfet, i took them to my husbands Fire Station while he was on shift at around 8pm, at 6am there were only 3 left, they just couldn’t stop eating them!!!
I sprinkled some extra orange zest on the top of these cookies this time, it’s a winner in my book. I also tried tossing some milk chocolate chips into the last few cookies….and honestly I wasn’t too impressed. I don’t think I’ll add choc chips in the future. These cookies are divine just the way they are!
These are one of my favorite cookies! Yummy!!!!!!!!!!!!!!!! 5 star
Cookies were soft and yummy! Variations i made : added a half a cup of wheat bran, used dried sweetened cranberries, an extra 1/4 cup of oatmeal, a dash of salt and 3/4 of a teaspoon baking powder. Cookies weren’t very sweet, could probably use a little more sugar, but were very delicious. Made an orange frosting with 2 tbsp. orange juice, 1 cup of powdered sugar and 1/2 tsp. give or take of orange zest. This frosting gave them the sweetness I was looking for. Thanks for the awesome recipe. And i did cook them about a minute longer
These cookies are a wonderful addition at Christmas. I was working on my Christmas gift baking and had extra cranberries, found this recipe. I was a little worried after reading the reviews but loved all the ingredients. Only a few very minor changes I made…I added a 1/2 teaspoon cloves and 1 cup of nuts. I used the food processor to cut up the fresh cranberries. Then I chilled the dough about a half hour before baking. I think this cookie also turns out much better when you make the cookies small. You could place the batter in a greased jelly roll pan and bake 20-25 minutes and they would come out very good. It is a nice healthy great tasting contrast to the many rich candies and baked goods we get this time of year.
I will not make these cookies again. I use fresh cranberries and they did not taste good and the glaze was not good. I did follow the recipe to the tee.
These cookies were easy to make and yummy!
Excellent cookies, full of flavor and original! I changed a few things though: I wanted a stronger orange taste, so I doubled the orange juice (and adjusted the amount of flour accordingly) and quadrupled the orange zest. I used fresh cranberries that I half-mashed, but used a bit less than a cup. I also added extra nutmeg and some clove. I baked the cookies a bit longer (about 10-12 minutes) and they came out chewy but not limp. Thank you for this recipe!
I changed nothing & followed the recipe exactly. Flat & flavorless. It’s horrible to waste food with the costs rising the way they are, but we wont eat this. Luckily we have many free-ranging chickens who got to have the entire batch! I would give this 0 stars if I could.
I have made these cookies a few times. The first time I made them with the fresh cranberries and it was a lot of work and the cookie did not have the sweetness I was hoping for. The second time I made these cookies I substituted orange flavored Craisins (sweetened dried cranberries) for the fresh cranberries. After I did that I got rave reviews on the cookies. They are now my mother-in-law’s favorite cookie. After the cranberry change I would give this cookie recipe 5 stars.
I didn’t care for the way these cookies came out. They were limp, too soft, and flat.
These cookies were very moist and I loved the cranberries in them. I’m not huge on citrus but the girls at work absolutly loved them.
I made these to use up extra fresh cranberries after Thanksgiving. They were just okay. The orange flavor didn’t really come through, though I used the zest from a whole orange. I would not make these cookies again.
This recipe definately hits the spot! I absolutely love the taste of these little nuggets. They’re great treats for parties and everyone I have made them for just loves them. The cranberry and the orange taste great together.
I didn’t care for the way these cookies came out. They were limp, and flat. Too moist to stay in a cookie jar or gift tin. Taste was fair. Sorry