• In a small mixing bowl, cover cranberries with boiling water. Let stand for 15 minutes; drain well. Finely chop the cranberries and set aside.

  • In a large mixing bowl, beat butter with an electric mixer for 30 seconds. Add the 3/4 cup sugar and salt. Beat until combined. Beat in eggs and vanilla. Beat in as much of the flour as you can with mixer. Stir in remaining flour.

  • Stir in the cranberries, rolled oats, and orange peel. Cover, then chill the cookie dough for 30 minutes.

  • Shape chilled dough into 1-inch balls. Roll in additional sugar to coat. Place the balls about 2 inches apart on an ungreased cookie sheet. Flatten the dough balls into 2-inch rounds with the bottom of a glass dipped in sugar.

  • Bake in a 350 degree F oven 12 to 14 minutes or until bottoms are lightly browned. Transfer cookies to a wire rack and let cool.


To store, arrange cookies in a single layer in an airtight or freezer container. Cover with a sheet of waxed paper. Repeat layers, leaving enough air space to close the container easily. Store cookies at room temperature for up to 3 days or freeze cookies up to 8 months.

Nutrition Facts

99 calories; 5 g total fat; 22 mg cholesterol; 17 mg sodium. 13 g carbohydrates; 1 g protein;