Cranberry Orange Special K Cookies (Crisp, Easy, No Chill)
Cranberry Orange Special K Cookies are crisp all the way through, with a light crunch from crushed cereal and oats, plus bright pops of orange zest and tart cranberries. They mix up fast with simple pantry ingredients, bake in about 10 minutes, and there’s no need to chill the dough. If you’re looking for a cookie that’s a little different but still easy and reliable, this one’s hard to beat.
Servings 60
Calories 158kcal
Equipment
Ingredients
- 1 cup butter softened
- 1 cup sugar
- 1 cup brown sugar
- 1 teaspoon vanilla
- 1 tablespoon orange zest
- 1 egg
- 1 cup canola oil
- 4 cups flour
- 1 tablespoon baking soda
- ½ teaspoon salt
- 1 cup Special K cereal crushed
- 1 cup quick cook oats
- 1 cup white chocolate chips
- 1 cup slivered almonds
- 1 cup dried cranberries
Instructions
- Preheat the oven to 350º. Line cookie sheets with parchment paper.
- With an electric mixer, combine butter and sugars and beat until creamy. Add vanilla and orange zest and egg and mix. Add oil and mix until combined.
- In a separate bowl, whisk together flour, baking soda and salt. Stir in the oats and cereal. Add to the batter mixing on low until combined. Stir in white chocolate, almonds and cranberries.
- Using a 2 tablespoon ice cream scoop, form into balls and place on a cookie sheet, slightly flatten with the palm of your hand. Bake for 10-12 minutes.
- Let cool on the pan for about 2 minutes and then transfer to a wire rack.
Notes
- Yield options: This makes about 60 cookies using 2 tablespoons of dough, or about 38 cookies with a 1/4 cup scoop.
- Store: Keep cookies in an airtight container at room temperature for up to 5 days. If you want to protect the crisp texture, avoid storing them with soft cookies in the same container.
- Freeze: Freeze baked cookies in a freezer-safe container or bag for up to 2 months. Thaw at room temperature. These also ship well because they're crisp and sturdy.
