These Toaster Oven Oatmeal Cookies are packed full of dried cranberries and orange zest. There’s no mixer needed for this simple small batch cookie recipe.
Craving cookies? Around our house, the answer to that question is always YES!
But if you’re like us and cooking for just one or two people, you’re probably only craving a few cookies and not 3 or 4 dozen.
That’s why we came up with this easy toaster oven cookie recipe. It makes 12 small, chewy, cakey, super flavorful cranberry orange oatmeal cookies.
Here’s what you’ll need to make these tasty bites of yum:
- Quick oats, flour (we’ve had success with white whole wheat, all-purpose, and even a gluten-free blend), baking soda, salt, vanilla, and cinnamon.
- 1 egg white and a bit of butter (if both are at room temperature, they’ll be easier to incorporate).
- Brown sugar for sweetness and chew.
- A fresh orange (zest first, then juice).
- Dried cranberries, roughly chopped to spread out that great sweet-tart flavor.
~ Keep scrolling for step by step photos & tips after the recipe ~
- 1 and 1/2 tablespoons unsalted butter, softened
- 1/4 cup brown sugar, packed
- 1/2 teaspoon orange zest
- 2 tablespoons fresh squeezed orange juice
- 1/4 teaspoon vanilla extract
- 1 egg white
- 1/4 cup white whole wheat flour
- 3/4 cup quick oats
- 1/2 teaspoon cinnamon
- 1/4 teaspoon table salt
- 1/4 teaspoon baking soda
- 2 tablespoons dried cranberries, roughly chopped
- In a medium bowl whisk together the butter and sugar. Add the orange juice, zest, vanilla and egg white and whisk to combine.
- Stir in the flour, oats, salt, cinnamon, salt, and baking soda. Mix in the dried cranberries.
- Put the bowl in the fridge while you clean up and preheat the toaster oven to 350 degrees F on the BAKE setting.
- Lightly oil a baking sheet or line with a silicone baking mat. Drop dough by heaping tablespoons onto the prepared pan and gently press with your fingers to flatten.
- Bake for 12 to 15 minutes until lightly browned on the bottom.
- Allow to cool on the cookie sheet for at least 5 minutes and then enjoy.
Convection Adjustments: Bake at 325 degrees F and begin checking for doneness after 9 or 10 minutes.
Recipe adapted from foodnetwork.com
Nutritional information is an estimate for one cookie.
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Nutrition Information:Yield: 12 Cookies Serving Size: 1 Cookie
Amount Per Serving: Calories: 42Total Fat: 1.5gSaturated Fat: 1gCholesterol: 4mgSodium: 68mgCarbohydrates: 6.5gFiber: 0.3gSugar: 4.8gProtein: 0.6g
How to Make Toaster Oven Oatmeal Cookies
Start by using a whisk or spoon to cream the butter and sugar together. Next, stir in the orange juice, zest, a splash of vanilla and the egg white.
Right about now the mixture will look kind of funky, maybe even a little curdled. Don’t worry. Keep calm and cookie on!
Stir in the flour, oats, baking soda, and don’t forget the cinnamon. When you see just a few flour streaks remaining, mix in the dried cranberries.
I always use this great tip from Food52 to chop the dried fruit before adding it to the dough. It stretches that sweet dried cranberry flavor into almost every bite.
Next, line a quarter sheet pan with a silicone baking mat. Set your toaster oven or countertop oven to the BAKE setting and preheat to 350°F or 325°F if you’re cooking with convection.
While your little oven preheats, stick the cookie dough in the refrigerator so all of the flavors can incorporate.
Once the oven is preheated, scoop the dough into heaping tablespoon-sized balls and place on the prepared pan.
Because this is a lower-fat recipe you’ll want to gently flatten the dough with your fingers as the cookies won’t spread while baking.
Bake the cookies until they are set and turning golden brown around the edges, about 12 to 15 minutes. If you’re baking with a convection oven, start checking on them after 9 or 10 minutes.
Let the cookies cool on the pan for a few minutes and then dig in!
Looking for more toaster oven cookie recipe inspiration?
Check out these Easy Small Batch Chocolate Cookies In 8 Fun Flavors or this list of 70 Small Batch Cookie Recipes for Your Toaster Oven.