The Freshman Cook: Cranberry Orange Cookies

While I was cleaning and organizing my pantry the other day, I came across a can of sweetened condensed milk that was due to expire at the end of February. I set in on the counter, thinking I would figure out what to do with it, because I would be reminded of it each time I passed by, throughout the day. Well, that really didn’t work out that great, but as I was inspecting the can, (looking for inspiration, I’m sure :)) I saw this recipe for Cranberry Orange cookies on the back of the can. It just so happened that I had everything I needed in the pantry, and so here they are. I made these in the evening, and they need to sit overnight after baking. That allows time for the flavors to meld together, and they are definitely worth the wait!

Cranberry Orange Cookies


2 cups Quick Oats

1 cup Dried Cranberries

1/2 cup Flour

2 teaspoons Ground Cinnamon

Pinch of Salt

1-14 ounce can Sweetened Condensed Milk

1 cup White Chocolate Chips

1 tablespoon Orange Zest

1 tablespoon Orange Juice

Preheat oven to 350 degrees.

There is no need for an electric mixer when you

 make these cookies. It’s so easy to mix by hand, and

you won’t break up your ingredients. Add the oats, cranberries, flour, 

cinnamon and salt to a bowl.

Mix everything really well. so all your ingredients 

are well distibuted.

Add your sweetened condensed milk, chocolate chips,

orange zest, and orange juice. Mix well.

Use a cookie scoop to place the cookies on a greased

or parchment cover cookie sheet. Once your cookies

are on the sheet, go through and flatten them just a little.

Bake for 10-12 minutes, or until lightly browned.

 Mine took 11 minutes every time.

Let cookies sit on the baking sheet for a minute,

 then place on a cooling rack to cool.

After they are cooled, cover to keep fresh, but try to 

wait a few hours or overnight to eat them.


Thanks for joining The Freshman Cook today! If you like these cookies, you might also enjoy these: Oatmeal Caramel Cookies

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