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Winter Fruit Oatmeal Cookies

A combination of delicious dried fruits and a hint of orange make these Winter Fruit Oatmeal Cookies a winner!

overhead view of Winter Fruit Oatmeal Cookies on a white plate

It’s easy to go the obvious route with add-ins when baking cookies. Chocolate chips. Nuts. You know the usual suspects. These Winter Fruit Oatmeal Cookies offer something just a little different. These cookies are jam-packed with a variety of dried fruits, which are usually not the star of cookies but rather an addition to complement other flavors. But here we let them shine in a cookie all of their own!

These cookies feature a tasty combination of dried fruits that are perfect for the season. Cranberries, currants, and dates take center stage along with oats for chewiness plus some toasted nuts for a little crunch. And I must say it’s a pretty fantastic combination.

overhead view of Winter Fruit Oatmeal Cookies on a gray surface

There’s one more thing that makes these cookies exceptionally good. There’s a little bit of orange extract mixed into the dough. It’s not an overwhelming amount but just enough to give them a little bright, citrus twist. It’s really a perfect complement to the other flavors.

Making these cookies should be fairly straightforward for you. I will offer a couple of tips concerning the dried fruits. You’ll want to chop the dates to about the size of the cranberries and currants (or use chopped dates if you can find them). Those fruits can be a little sticky, especially if you chop them before using. I find that tossing them with a little bit of the flour mixture will go a long way in keeping them from sticking together.

Winter Fruit Oatmeal Cookies on a gray surface and on a white plate

I like to make these cookies larger than normal, using about 3 tablespoons of dough per cookie. That way you get plenty of all of those fruits in every cookie. They won’t spread very much when baking, so be sure to flatten the tops before baking. The end result will be a thick, soft cookie with lots of flavor in every bite!

I must say that these cookies are one of my favorites I’ve ever made. They check a lot of boxes for me. The flavor, the texture, just the whole package! While I love the combination of dried fruits in the recipe, you can certainly go with your own mix of favorites to make them just the way you want!

Find more cookie recipes in the Recipe Index.

More Dried Fruit Cookies

Winter Fruit Oatmeal Cookies

Yield about 24 cookies
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes

Sweet dried fruits, oats, nuts, and a hint of orange make these Winter Fruit Oatmeal Cookies a favorite!

overhead view of Winter Fruit Oatmeal Cookies on a white plate


  • 1 & 1/2 cups (180g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 3 cups (297g) old-fashioned rolled oats
  • 3/4 cup (170g) unsalted butter, softened
  • 3/4 cup (150g) firmly packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon orange extract
  • 1/2 cup (74g) chopped dates*
  • 1/2 cup (57g) dried cranberries*
  • 1/2 cup (80g) dried currants*
  • 1/2 cup (60g) chopped toasted pecans (optional)


  1. Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
  2. Whisk together the flour, baking powder, salt, and cinnamon. Stir in the oats. Set aside.
  3. Using an electric mixer on medium speed, beat the butter, brown sugar, and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla and orange extracts.
  4. Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
  5. Stir in the dates, currants, cranberries, and nuts.
  6. Drop the dough by 3-tablespoon portions onto the prepared pans. Flatten the top of each cookie.
  7. Bake, one pan at a time, 12 to 15 minutes, or until lightly browned.
  8. Cool the cookies on the pan on a wire rack for 5 minutes. Then transfer the cookies to a wire rack to cool completely.


*I love this combination for these cookies, but feel free to alter to suit your tastes. To keep the fruits from sticking together, toss them with a bit of the flour mixture.

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Winter Fruit Oatmeal Cookies

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    14 Comments on “Winter Fruit Oatmeal Cookies”

  1. Happy Day. I am so excited to try this recipe! I adore oatmeal cookies, however, the family recipe sucks. This year I am making these. I am not the cookie maker in the family, I am the pie maker. I cannot stand it anymore. I am also going to create cranberry, macadamia nut and white chocolate cookies. Thank you. Thank you. Thank you.

  2. Could these be made as bars?  Thanks, Lee

    • Hi, Lee. I’ve not tried that, but my guess is that this volume of dough might work in an 8-inch square pan. They’ll need to bake longer, of course. I would probably check for doneness after about 30 minutes.

  3. I finally made these (the recipe has been sitting on my kitchen table asking “Is this the day you try me?). I must admit they were terrific. I took half to a pre-Christmas lunch with our neighbors and they all raved about them. Since I’m still on my diet, I pretty much bake for my husband (which is still fun). I do, however, make the cookies using a #60 or #70 scoop and store them in the freezer. He’s been eating 3 at a time after nuking them to warm them up. My suggestion for a ‘little take’ on these is dried blueberries, dried montmorency cherries, and pomegranate-infused craisins. Next time, I will definitely be following your suggestions of a little flour on the fruit to make them easier to cut.

    • I’m so glad these cookies are a hit for you, Jill! I like your flavor combination idea!

      • As of this date: I’ve baked these multiple times and they ALWAYS go over well (really, really well!). The last batch went to my orthopedic surgeon’s office (4 doz.) (his front-office gal told me that I’m spoiling her.), neighbor (1 doz.), and we kept 1 doz for ourselves. If you prefer a sweet cookie, this may not be for you. But, if you really like lots of fruit in your oatmeal cookies, this is THE recipe to try. Also, just a suggestion, place the completed dough in a bowl, cover the dough (not the bowl rim) with plastic wrap, and put in the refrigerator for 24 to 48 hours. The flavors really combine and the Old Fashioned Oats soften. Also, these cookies DO NOT spread. So, place water in a small bowl, dip three fingers in, and flatten those cookies. Trust me, they will puff back up due to the baking powder. Have fun, cookie lovers!

  4. Thank you for this recipe! It was my first time making oatmeal cookies, but they came out great. It’s good that you don’t have to worry too much about the size of the cookies or the proportions, they’ll be great anyway. I’m gonna mess around with the ingredients a bit and think of other combinations. Cheers!

  5. I’ve made this recipe a couple of times with a few modifications and it’s amazing! I used a King Arthur product called Baker’s Fruit Blend instead of the dried fruit listed in the recipe and in addition to the pecans I added a half cup of cacao bits. Everyone raves about them 

  6. I loooovvvveeee these! I have been searching for this recipe forever. I buy a similar cookie in a package of 8 for $5.00. I knew I could make it if I could find a recipe. I used qluten free ingredients and it did not alter the taste at all. Thank you, thank you, thank you! I am so happy!

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