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Tuesday, December 17, 2013

Orange Cranberry Oatmeal Cookies

These cookie swap things are awesome. I've never actually participated in one but I made the cookies for Yaya to take to hers. It gave me an excuse to try a new recipe before the big Christmas baking day with my bestest friend (coming up this Saturday and I can't wait!) and again I didn't have to choose the new recipe this year because Yaya did it for me.

If you like oatmeal raisin cookies you should definitely try these cookies. I feel like they're a more sophisticated version of an oatmeal raisin cookie. You replace the raisins with dried cranberries (one of Bailey's favorite snacks) and add a huge punch of orange flavor. These cookies are so Christmas-y! The bright orange flavor and tangy cranberries combine perfectly with the sweet and chewy oatmeal cookie. You should try them as soon as possible.

Orange Cranberry Oatmeal Cookies

Source: Recipes Best

Yield: 3-4 dozen cookies

1 cup butter, softened
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 eggs
1 1/2 tsp vanilla extract
1 tsp orange extract
1 Tbsp orange zest, grated (or just the zest of 1 orange which is about 1/2 Tbsp is probably fine unless you want them really orange-y)
1 1/2 cups all purpose flour
1 tsp baking soda
1 tsp ground cinnamon
3 cups rolled oats (old fashioned oats, not the quick oats)
1 cup dried cranberries (craisins)
1 cup chopped walnuts or pecans (optional)

Preheat the oven to 350 degrees. In a large mixing bowl or the bowl or your stand mixer combine the butter, brown sugar, and granulated sugar and cream together until fluffy. Add the eggs one at a time until well blended. Add the vanilla extract, orange extract, and orange zest and mix to combine.

In a separate bowl combine the flour, baking soda, and cinnamon and stir with a whisk. Add this flour mixture to the butter mixture and mix on a low speed until just combined. Stir in the oatmeal and cranberries (and nuts) with a silicone spatula or wooden spoon.

Drop by rounded Tablespoons onto an ungreased baking sheet and bake for 10-12 minutes at 350 degrees.

Allow to cool 2 minutes on the baking sheet before transferring to a wire rack to cool (or devouring warm).

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