Go Back
+ servings
Extra Virgin Oatmeal Cookies

Extra Virgin Oatmeal Cookies

Extra Virgin Oatmeal Cranberry Cookies
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 24
Author Cookie Madness


  • 1 1/2 cups all-purpose flour 6.8 oz, (weigh flour or stir before measuring)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup light brown sugar
  • 1 cup quick cooking oats old fashioned might work
  • 1/2 cup extra virgin olive oil
  • 2 large eggs
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla extract
  • 3/4 cup chopped walnuts
  • 1/2 cup dried cranberries coarsely chopped


  • Preheat the oven to 375 degrees F. Have ready parchment lined baking sheets.
  • In a large mixing bowl, thoroughly stir together flour, baking soda and salt. When thoroughly mixed, add the sugar and oats. Stir until blended.
  • Make a well in the center and add olive oil, eggs, orange zest and vanilla. Stir everything together, then stir in the nuts and cranberries. You should have a thick, smooth, dough, though the oil may make it slightly crumbly.
  • Using generously rounded tablespoons shape dough into about 24 balls.
  • Arrange balls 2 1/2 inches apart on each baking sheet. Press the balls down slightly to make 3/4 inch thick rounds.
  • Bake one sheet at a time on center rack for about 10 minutes or until the cookies are set and the edges brown.. Let cool on baking sheet for about 3 minutes, then carefully transfer to a wire rack to finish cooling.