The orange zest and juice in this recipe adds a bright, citrusy flavor to these chocolate oatmeal orange cookies, which can be a refreshing change from more traditional oatmeal cookie recipes. Also, the addition of chocolate chips work well with orange as both are strong and distinct flavors.
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Ingredients
Cookies typically only need a handful of ingredients. This recipe calls for few more than a typical cookie -but that is what makes these special!
- Dry Ingredients: all purpose flour, baking soda, ground cinnamon, granulated sugar, brown sugar and salt.
- Vegetable shortening: don't be deterred from this recipe because it doesn't use butter. You won't miss the butter because there are several other powerful flavors in this cookie.
- Egg: bring the egg to room temperature before starting the recipe. Cold eggs can cause the batter to separate while mixing.
- Orange juice and orange zest from one large orange
- Chocolate chunks: use a high quality bittersweet chocolate and chop into small chunks (approximately ¼") . Alternatively, use chocolate chips.
- Oatmeal: use old-fashioned oats - don't use instant oatmeal else the cookie may taste gummy.
Instructions
Follow the printable recipe shown below or watch my Orange Oatmeal Cookies video on YouTube if you are a visual person.
Be sure not to skip the step to place the dough in the fridge for 30 minutes, or more, prior to scooping and baking the cookies. This allows the gluten to relax and the flavors to meld.
FAQs
This cookie already has a multitude of flavors and textures. If you want to add a bit more texture, perhaps add some toasted almonds or walnuts.
Keep the cookies in an airtight container and store at room temperature for up to 5 days. Additionally, these cookies freeze well for up to 3 months.
📋 Recipe
Chocolate Chip Oatmeal Orange Cookies Recipe
Equipment
- 2 Cookie Sheet Pans Lined with a Silpat or parchment paper
- 1 Hand Mixer or
Ingredients
- 170 Grams Chocolate Chunks (or chips) (1 cup)
- 200 Grams Oatmeal, Old-fashioned (2 ½ cups)
- 187 Grams All-Purpose Flour (1 ½ Cups)
- 1 teaspoon Baking Soda
- ½ teaspoon Ground Cinnamon
- 1 tablespoon Orange zest (from 1 medium orange)
- 1 tablespoon Orange juice (freshly squeezed)
- ½ teaspoon Salt
- 190 Grams Vegetable Shortening (1 Cup)
- 200 Grams Granulated Sugar (1 Cup)
- 105 Grams Light Brown Sugar (½ Cup)
- 1 Large Egg Room Temperature
Instructions
- In a medium bowl, whisk together flour, baking soda, salt, orange zest and cinnamon. Set aside.
- Using a stand mixer with the paddle attachment, begin creaming the vegetable shorting, granulated sugar and brown sugar until light and fluffy (2 - 3 minutes on medium speed). Scrape the bowl as needed. Note: a hand mixer may also be used.
- Add the orange juice and egg to the mixing bowl. Mix on medium speed until combined, scraping the bowl as needed.
- Add the flour mixture and mix on low speed until combined.
- Add the oatmeal and mix on low speed until combined.
- Stir in the chocolate chunks by hand.
- Wrap the dough and place in refrigerator for approximately 30 minutes or until chilled.
- Preheat oven to 350°
- Prepare 2 baking sheets by lining with parchment paper or a Silpat.
- Scoop balls of dough using a cookie scoop or spoon (approximately 1 ½ tablespoons per cookie).
- Place the dough on parchment-lined baking sheets leaving approximately 2 inches of space between each cookie.
- Bake cookies for 10 - 12 minutes, or until tops and edges of cookies are browning.
- Let cookies cool on the baking sheets for 5 to 10 minutes, then transfer them to a wire rack to cool completely.
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