Recipe by Quarter_32
"Big, soft, and delicious with a distinctive orange flavor."
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egg white, beaten until foamy
naval orange, zested and juiced
whole wheat flour
cream of tartar
I am on the fence about this cookie, it is so cake like it almost isn't a cookie. They don't hold together well you need to serve them with a plate or napkin because they are crumbly and do fall apart. They are light and moist even 2 days later they are still nice and soft. They are a tasty cookie and everyone enjoyed them, still I am not sure I would ever make this cookie again.
These were great and surprisingly light.
I think these were excellent. They were soft almost cakey. My husband took to calling them muffin tops because they were a little crunchy on the outside but like cake inside. I made a few changes to this recipe:
1. I used canola oil instead of butter because I never bake with butter for health reasons
2. I put raisins instead of nuts
3. I left out the orange zest because I didn't have an orange at hand only orange juice. Next time I would make it with the zest.
Wonderful and moist. I used some coconut oil and greek yogurt in place of butter. My advice would be don't be shy with the zest and juice- it really makes these cookies shine and doesn't taste odd like I was afraid it would. I only had a small orange so I made some cookies plain and they were drier and didn't set as well. Great recipe.
Very yummy and unique cookies. Both my boyfriend and I really enjoyed them
These were delicious. The only issue I had was the very cake-like consistency of them. They fell apart very easily, but everyone still liked them a lot.
I substituted butter with Greek yogurt. Still a great recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Orange Oatmeal Cookies
Serving Size: 1/28 of a recipe
Servings Per Recipe: 28
Amount Per Serving
Calories from Fat: 50
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