3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1 1/2 sticks (12 tablespoons) unsalted butter, softened
1 tablespoon grated orange zest from one orange
2 eggs
1 teaspoon vanilla
1 1/2 cups unbleached all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups uncooked old fashioned oats
1 cup dried cranberries
In a large mixing bowl, beat sugars, butter, and orange zest on medium high speed until creamy, about 2 minutes. Add egg and vanilla, beat until combined. Add flour, baking soda, and salt and beat just until combined. Fold in oats and cranberries. Scoop with a 2 tablespoon cookie sheet onto greased cookie sheets and bake 9 to 11 minutes until the bottoms are lightly golden brown. Cool 2 minutes on cookie sheets then remove to a wire rack to cool completely. Store in an airtight container or gallon ziplock bag. Makes 3 dozen.
1/2 cup granulated sugar
1 1/2 sticks (12 tablespoons) unsalted butter, softened
1 tablespoon grated orange zest from one orange
2 eggs
1 teaspoon vanilla
1 1/2 cups unbleached all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups uncooked old fashioned oats
1 cup dried cranberries
In a large mixing bowl, beat sugars, butter, and orange zest on medium high speed until creamy, about 2 minutes. Add egg and vanilla, beat until combined. Add flour, baking soda, and salt and beat just until combined. Fold in oats and cranberries. Scoop with a 2 tablespoon cookie sheet onto greased cookie sheets and bake 9 to 11 minutes until the bottoms are lightly golden brown. Cool 2 minutes on cookie sheets then remove to a wire rack to cool completely. Store in an airtight container or gallon ziplock bag. Makes 3 dozen.
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