These oatmeal cookies have a seasonal twist, combining tangy tangerines and jewel-like cranberries with a buttery, chewy oatmeal dough.

By Co+op, stronger together

Total Time: 45 minutes; 20 minutes active

Servings: 34 cookies


  • 1 1/2 cups rolled oats
  • 1 cup whole wheat pastry flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 1 stick butter
  • 1 cup brown sugar
  • 1 large egg
  • 1 tangerine, zest and juice (approximately 1 Tbsp zest and 1/4 cup juice)
  • 1 tsp. vanilla extract
  • 1 cup dried cranberries


Heat the oven to 350°F. Line 2 large sheet pans with parchment paper. In a medium bowl, combine the oats, flour, baking soda, salt, and tangerine zest and toss to combine. In a large bowl cream the butter. Add the brown sugar and beat until light and fluffy, about 2 minutes. Add the egg and beat until combined. Beat in the tangerine juice and vanilla; the mixture will appear to have curdled slightly. Stir in the flour mixture until well-mixed, then stir in the cranberries.

Form heaping tablespoon-sized portions of dough and place on the sheet pans, about 3 inches apart. Don’t flatten the cookies — they will spread on their own. Bake for 6 minutes, then rotate the pans, reversing their positions in the oven. Bake for 6 minutes longer. Cool for at least 5 minutes before using a spatula to transfer the cookies to the racks to finish cooling completely. Repeat the baking process with the remaining dough.

These cookies keep, tightly covered, for up to a week at room temperature.

Nutritional Information

70 calories, 3 g fat, 15 mg cholesterol, 65 mg sodium, 11 g carbohydrate, 1 g fiber, 1 g protein