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School Day Cookies

Indulge in these nostalgic School Day Cookies, featuring a delightful blend of orange zest, oats, raisins, and walnuts. Perfect for lunchboxes or family gatherings!
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup unsalted butter, room temperature Opt for high-quality butter for a rich flavor.
  • 1 cup granulated sugar For a balanced sweetness that isn’t overpowering.
  • 2 large eggs, room temperature Get those eggs to room temperature for the best mixing consistency.
  • 1/4 cup freshly squeezed orange juice Fresh juice amps up the flavor; do not use bottled!
  • 2 tablespoons orange zest Brightens the cookie and complements the orange juice.
  • 2 teaspoons vanilla extract Use pure vanilla extract for depth of flavor.
Dry Ingredients
  • 2 cups all-purpose flour For the right structure and chew.
  • 2 cups old-fashioned oatmeal Adds heartiness and chew; do not use instant oats.
  • 1/2 teaspoon kosher salt Balances sweetness.
Mix-ins
  • 1/2 cup raisins Offers a nice bite of sweetness; swap with cranberries if desired.
  • 1/2 cup chopped walnuts Add crunch; feel free to replace with pecans or leave out if nut-free.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Line three large baking sheets with parchment paper.
  2. In a stand mixer, cream together the room-temperature butter and granulated sugar on medium speed until the mixture is smooth and fluffy (about 2-3 minutes).
  3. Add eggs one at a time, mixing well after each addition until fully combined.
  4. Pour in the freshly squeezed orange juice, orange zest, and vanilla extract. Mix on low speed until combined.
  5. In a separate bowl, whisk together the flour, oatmeal, and kosher salt. Gradually add this mixture to the wet ingredients, mixing on low speed until just combined.
  6. Gently fold in the raisins and walnuts with a spatula, being careful not to overmix.
  7. Using a 2-tablespoon cookie scoop, drop dough onto your prepared baking sheets, spacing cookies about 2 inches apart. Flatten each cookie slightly with your hand.
Baking
  1. Bake in the preheated oven for 12-14 minutes or until the cookies are golden brown.
  2. Let the cookies cool for a few minutes on the baking sheet before transferring them to a cooling rack.

Notes

Store cookies in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness. The dough can be prepped and chilled for up to 2 days in advance or frozen in balls.