There’s a certain fascination with a blood orange. Ordinary on the outside, the inside is like Andy Warhol pop art, bloody red and otherworldly. They thrive in cooler weather so they’re in season right now and it’s worth seeking them out. It’s a sweet and less acidic orange, great for snacking or the main ingredient in these showstopper blood orange oatmeal cookies.

About blood oranges: Blood oranges have their roots in southern Italy, but they also can be found in California where it’s warm during the day and cool at night. It’s because of the climate that they’re harvested in the cooler months. With few winter options for fresh fruit and veggies, blood oranges are a home run, pretty, tasty and as fresh as anything at the summer farmer’s market.

Old fashioned vs. instant oats: Oats are a whole food so an oat is an oat and these two are exactly the same with this exception. Old-fashioned oats begin with a whole oat that’s steamed and flattened. They go on to become instant by being coarsely chopped. SHC prefers the old fashioned variety because the texture is chewier with a fuller oat flavor.

How to soften butter fast: Have you ever Here’s a home cook secret that you’ll use again and again. Grate cold butter on the largest holes of a box grater (just like you would Parmesan cheese or a carrot) and voila! Instantly softened butter.

Blood oranges are sweet and less acidic, great for snacking or the main ingredient in these showstopper blood orange oatmeal cookies.

Blood orange oatmeal cookies

Prep Time: 15 minutes

Cook Time: 12 minutes

Yield: 2 dozen


  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups dark brown sugar
  • 2 large eggs
  • Zest and juice of two blood oranges (about 3/4C)
  • 2 cups flour
  • 1-teaspoon baking soda
  • 1-teaspoon baking powder
  • ½ teaspoon salt
  • 2 cups old fashioned oats


  1. Pre-heat oven to 350 degrees. In a large bowl with an electric mixer, beat butter and sugar until light and fluffy. Beat in eggs followed by orange zest and juice. In another bowl whisk together flour, salt, baking soda and powder. Slowly add to wet ingredients. Add oatmeal until just combined.
  2. Using a medium-size cookie scoop (1½ tablespoons), place dough onto parchment-lined baking sheets, leaving about 3-inches between cookies. Bake 8-10 minutes until cookies are brown. Cool and transfer onto wire racks.