Oatmeal Orange-Nut Cookies

These cookies break a few rules in service of a softer, healthier oatmeal cookie. The classic recipe uses egg and lots of butter. This version uses yogurt and just a third cup of margarine, which slashes the saturated fat while keeping the cookies tender and moist. The yogurt is the unsung hero, replacing both egg and a chunk of the fat in one ingredient.

The orange zest is what makes these distinctive. Only a quarter teaspoon, but it transforms what would be a basic oatmeal cookie into something fragrant and bright. Citrus oils in the zest hit the nose first and tell your brain this isn’t your standard pantry cookie.

Flattening the dough balls with a fork dipped in flour or sugar is the right move. Cookies with no leavening (and only a pinch of baking soda) need help spreading. The fork press gives them their final shape and creates the classic cross-hatch pattern that adds visual interest to an otherwise plain cookie.

Kitchen Tips

• Use rolled oats, not instant or quick. Instant oats turn the cookie gummy. Rolled oats hold their shape and give the proper chewy bite.
• Zest the orange right before using. The aromatic oils dissipate within an hour of zesting.
• Pull cookies at 12 minutes if they’re golden at the edges. They look underbaked but firm up as they cool.

Variations

• Sub lemon zest and add ¼ cup of dried cranberries for a brighter twist.
• Replace walnuts with pecans, almonds or sunflower seeds.
• Stir in ¼ cup of mini chocolate chips for chocolate-orange cookies.