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Tuesday, February 23, 2016

Cranberry Orange Oatmeal Cookie

1 1/2 cups flour

1/2 cup whole wheat flour

2 teaspoons ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup unsalted butter or margarine

1 cup dark brown sugar

2 eggs

1/2 cup maple syrup (yes, you can substitute with pancake syrup)

2 teaspoons vanilla extract

zest of one orange

2 1/2 cups old-fashioned rolled oats

1 1/2 cups cranberries, coarsely chopped

1 1/2 cups pecans, coarsely chopped (Skip for people with nut allergies)

Pre-heat oven to 350 degrees. Spray cookie sheets with non-stick cooking oil spray. In a large bowl, cream the butter, dark brown sugar and eggs together until light an dfluffy. Add in maple syrup, vanilla and orange zest. In a second bowl, mix together dry ingredients and all spices,  except oats, cranberries and pecans. Mix well. Mix dry ingredients into the butter mixture. Stir in oats, chopped cranberries and pecans. Drop tablespoon sized balls of dough onto a cookie sheet. Bake for 12-15 minutes. Remove from oven place cookies on a wire rack to completely cool.

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