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Nutty Orange Oatmeal Cookies

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Submitted by dfisch

Oatmeal cookies with orange zest, walnuts, and yogurt for a lighter, citrusy twist. Chewy, nutty cookies with brown sugar and a hint of orange in every bite.

YIELD

2 dozen

PREP

10 min

COOK

15 min

READY

30 min

These oatmeal cookies swap some of the usual butter for low-fat yogurt, making them lighter without losing that chewy, brown-sugar richness. Orange zest and chopped walnuts add a citrusy brightness and nutty crunch that sets them apart from a standard oatmeal cookie.

The yogurt does double duty: it adds moisture (keeping the cookies soft) and its acidity reacts with the baking soda for a better rise. The dough is simpler than most cookie recipes. No eggs, no flour. Just oats, margarine, yogurt, brown sugar, and the mix-ins. The result is a tender, almost crumbly cookie with visible oat texture.

Flatten each ball slightly with a fork before baking. These don’t spread much on their own and the fork marks give them a classic look while ensuring even baking.

Kitchen Tips

  • Use plain yogurt, not flavored. Flavored yogurt adds too much sugar and artificial taste.
  • Don’t overbake. Pull them at 12 minutes if you want soft and chewy. At 15 minutes they’ll be crisper around the edges.
  • Remove cookies from the baking sheet immediately after baking. They continue cooking on the hot sheet and can go from done to overdone fast.
  • Grate the orange zest finely. Large strips of zest are tough and unpleasant to bite into.

Variations

  • Add dried cranberries for a tart, fruity version that pairs beautifully with the orange.
  • Swap walnuts for pecans or almonds for a different nutty flavor.
  • Use lemon zest instead of orange for a sharper, more tart citrus note.

Ingredients

79
CUP ML MARGARINE
softened, unsalted
79
CUP ML YOGURT, LOW-FAT
plain
¼ 59
CUP ML BROWN SUGAR
packed *
1 5
TEASPOON ML VANILLA EXTRACT
1 237
CUP ML ROLLED OAT
¼ 1.3
TEASPOON ML BAKING SODA
2 30
TABLESPOONS ML WALNUTS
chopped
¼ 1.3
TEASPOON ML ORANGE ZEST
grated

Directions

Preheat oven to 325℉ (160℃).

Blend margarine, yogurt, sugar, and vanilla.

Mix in remaining ingredients.

Shape dough by rounded teaspoons into 1 inch balls.

Place 2 in apart on an ungreased cookie sheet, flatten slightly with fork.

Bake at 325℉ (160℃). for 12 to 15 minutes. Remove immediately from baking sheet.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 83g (2.9 oz)
Amount per Serving
Calories 324 56% from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 254mg 11%
Total Carbohydrate 9g 9%
Dietary Fiber 4g 18%
Sugars g
Protein 17g
Vitamin A 14% Vitamin C 1%
Calcium 7% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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