If there’s one thing that says cozy autumn baking, it’s the smell of apples and cinnamon wafting through the kitchen. These Apple Cranberry and Oatmeal Cookies are everything you want in a fall treat – soft, chewy, fruity, and perfectly spiced. They’ve got that comforting homemade feel but come together in no time, so you can have a warm batch ready before the kettle’s even boiled.
The magic starts with a simple oatmeal base that gives each bite that classic chewy texture. I love using Granny Smith apples here because their tartness balances the sweetness beautifully. Then there are the dried cranberries – they add pops of color and a little tang, making these cookies as pretty as they are delicious. The applesauce keeps them lovely and moist without needing too much butter, so they’re lighter than most oatmeal cookies but still full of flavor.
And then comes the sweet orange glaze – that final drizzle that takes these cookies from everyday to something special. The citrusy note lifts the richness and adds a sparkle of brightness to each bite. It’s such a simple step, but it makes all the difference. If you’re baking for the holidays, these look stunning on a cookie platter, and they make a wonderful edible gift, too.
They’re perfect for lunchboxes, a grab-and-go breakfast, or just with your afternoon cup of tea. Store them in an airtight container, and they’ll stay soft and delicious for days (if they last that long!). I promise, once you’ve made these, they’ll become a regular in your baking rotation – the kind of recipe you reach for again and again whenever you crave something sweet, fruity, and homemade.
Apple Cranberry Oatmeal Cookies with sweet Orange Glaze
Equipment
- cooling rack
Ingredients
- 2 cups old-fashioned rolled oats 180g
- 1 cup all-purpose flour 125g
- 1 cup packed light brown sugar 200g
- ¼ cup unsalted butter melted and cooled (60g)
- ¼ cup applesauce 60g
- 1 cup powdered sugar 120g
- ½ cup chopped pecans 60g
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp baking soda
- ½ tsp salt
- 1 large egg
- ½ cup peeled and finely chopped Granny Smith apples 60g
- ½ cup sweetened dried cranberries 60g
- 2 tbsp freshly squeezed orange juice 30ml
Instructions
- Preheat the oven to 350ºF / 180ºC degrees and line two baking sheets with parchment paper.
- Whisk together the oats, flour, cinnamon, nutmeg, baking soda, and salt in a large bowl.
- In a medium bowl, whisk together the applesauce, brown sugar, melted butter, and egg.
- Add the butter mixture to the flour mixture and mix until just combined.
- Stir in the apples, cranberries, and pecans until evenly distributed.
- Place 2-tablespoon-sized scoops onto the baking sheets, leaving a 2-inch gap between each one to allow for spreading.
- Spray non-stick cooking spray onto a measuring cup and use it to gently press down the tops of the cookies.
- Bake for 10–12 minutes, until the edges are beginning to brown and the tops are just set. Rotate trays if needed during baking.
- Allow the cookies to cool completely on the trays.
- Once cooled, whisk together the powdered sugar and orange juice, then drizzle generously over the cookies.
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