Oatmeal Orange Cookies

These oatmeal cookies get a bright citrus twist from chopped orange pamelas (pomelo), a thick-skinned citrus fruit with a mild, sweet-tart flavor that’s less bitter than grapefruit. Mixed into a brown sugar cookie dough with rolled oats and cinnamon, they bake up chewy in the center with lightly crisp edges.

The finely chopped citrus adds moisture and fruity bursts throughout the cookie that you won’t get from just zest alone. That extra moisture also helps keep the cookies soft for days when stored airtight.

Pull these at the lightly browned stage. Oatmeal cookies continue to firm up on the baking sheet during those 2 to 3 minutes of cooling, so they’ll go from soft-looking to perfectly set without spending extra time in the oven.

Chef Tips

• Chop the pomelo pieces very fine so they distribute evenly through the dough. Large chunks create wet spots that don’t bake through.
• Line your pans with parchment paper for easy cleanup and consistent browning on the bottom.
• Use old-fashioned rolled oats, not quick oats. The larger flakes give these cookies their signature chew and texture.
• Store in an airtight container at room temperature. The citrus keeps them moist for 3 to 4 days.

Variations

• Swap the pomelo for finely chopped fresh orange segments or candied orange peel for a more intense orange flavor.
• Add a handful of white chocolate chips that pair well with the citrus and cinnamon.
• Stir in chopped dried cranberries for a tart, colorful addition.