If you love oatmeal cookies, try this cranberry and orange variation of the traditional raisin cookie. Soft and chewy, it is the perfect oatmeal cookie!
Menu
If you love oatmeal cookies, try this cranberry and orange variation of the traditional raisin cookie. Soft and chewy, it is the perfect oatmeal cookie!
1 3/4 cups whole wheat flour
1 cup dried cranberries
2 tbsp Clabber Girl Corn Starch
1 cup diced walnuts or pecans
1 tsp Clabber Girl Baking Soda
1 tsp cinnamon
1 cup unsalted butter, cold
1/4 tsp nutmeg
3/4 cup light brown sugar, packed
1/2 tsp sea salt
1/2 cup honey
2 cups old-fashioned rolled oats
2 eggs, lightly beaten
zest of one orange
Position oven racks in the center and top third of the oven and preheat to 350° F. Line two baking sheets with parchment paper or silicone baking mats.
Using an electric mixer at high speed, beat the butter, brown sugar and honey in a large bowl until the mixture is light in color and texture, about 3 minutes. Gradually beat in the eggs. Toss together the flour, corn starch, baking soda, cinnamon, nutmeg and salt. Add the flour mixture until mixed, then add in the oats, orange zest, cranberries and nuts. Drop tablespoons of the dough on the cookie sheets, spacing them 2 inches apart (cookies spread during baking).
Bake, switching the positions of the sheets from top to bottom and front to back halfway through baking, until the edges of the cookies are lightly browned, 10 to 12 minutes. Cool on the sheets for a few minutes, then carefully transfer to a wire cake rack to cool completely.
1 3/4 cups whole wheat flour
1 cup dried cranberries
2 tbsp Clabber Girl Corn Starch
1 cup diced walnuts or pecans
1 tsp Clabber Girl Baking Soda
1 tsp cinnamon
1 cup unsalted butter, cold
1/4 tsp nutmeg
3/4 cup light brown sugar, packed
1/2 tsp sea salt
1/2 cup honey
2 cups old-fashioned rolled oats
2 eggs, lightly beaten
zest of one orange
Position oven racks in the center and top third of the oven and preheat to 350° F. Line two baking sheets with parchment paper or silicone baking mats.
Using an electric mixer at high speed, beat the butter, brown sugar and honey in a large bowl until the mixture is light in color and texture, about 3 minutes. Gradually beat in the eggs. Toss together the flour, corn starch, baking soda, cinnamon, nutmeg and salt. Add the flour mixture until mixed, then add in the oats, orange zest, cranberries and nuts. Drop tablespoons of the dough on the cookie sheets, spacing them 2 inches apart (cookies spread during baking).
Bake, switching the positions of the sheets from top to bottom and front to back halfway through baking, until the edges of the cookies are lightly browned, 10 to 12 minutes. Cool on the sheets for a few minutes, then carefully transfer to a wire cake rack to cool completely.