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School Day Cookies

These nostalgic School Day Cookies blend fluffy texture with a hint of citrus and chewy oats, creating a delightful cookie that's perfect for any occasion.
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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: 135
Ingredients Method Notes

Ingredients
  

For the Dough
  • 1 cup unsalted butter, room temperature (for best results, allow your butter to sit out for about an hour)
  • 1 cup granulated sugar
  • 2 large eggs, room temperature (helps with even mixing)
  • 1/4 cup orange juice, freshly squeezed (for that vibrant flavor)
  • 2 tablespoons orange zest (the oil in the zest enhances aroma and taste)
  • 2 teaspoons vanilla extract (because vanilla makes everything better)
  • 2 cups all-purpose flour
  • 2 cups old-fashioned oatmeal
  • 1/2 teaspoon kosher salt (balances sweetness and enhances flavors)
  • 1/2 cup raisins (or your choice of dried fruits)
  • 1/2 cup chopped walnuts (or any nuts you prefer)

Method
 

Baking Cookies
  1. Preheat your oven to 375°F (190°C). Prepare three large baking sheets by lining them with parchment paper.
  2. In a stand mixer, cream together your room-temperature butter and granulated sugar on medium speed until it’s smooth and fluffy, about 2-3 minutes.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stop the mixer and pour in the orange juice, orange zest, and vanilla extract. Mix on low until combined.
  5. With the mixer on low, add in the flour, oatmeal, and kosher salt. Mix just until combined.
  6. Carefully fold in the raisins and walnuts with a spatula.
  7. Using a 2-tablespoon cookie scoop, drop the dough onto your prepared baking sheets, spacing them about 2 inches apart. Gently flatten each mound with your hand.
  8. Bake for 12-14 minutes, looking for a golden brown edge.
  9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to a week or freeze for up to three months. You can prepare the dough ahead of time and refrigerate it for up to 3 days.