The subtle taste of orange is an unexpected, but delightful surprise in these oatmeal and dried cranberry cookies.
Ingredients
- butter: 1 cup (softened)
- packed brown sugar: 1 cup
- white sugar: 0.5 cup
- eggs: 2 piece
- ½ teaspoons vanilla extract: 1 piece
- orange zest: 1 Tbsp (grated)
- orange extract: 1 tsp
- ½ cups all-purpose flour: 1 piece
- baking soda: 1 tsp
- ground cinnamon: 1 tsp
- rolled oats: 3 cups
- cranberries: 1 cup (dried)
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C).
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In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla, orange zest and orange extract. Combine the flour, baking soda and cinnamon; stir into the butter mixture. Stir in the oats and cranberries. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
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Bake for 10 to 12 minutes in the preheated oven, or until golden brown. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.
