Cranberry Orange Oatmeal Cookies

[Guest guest]

Cranberry Orange Oatmeal Cookies

 

You can substitute dried blueberries and lemon zest

and extract for the orange zest and extract for

equally good if different cookies.

 

1 cup unsalted butter, softened

2 cups light brown sugar

2 large eggs

2 tablespoons milk

2 teaspoons orange zest

1 teaspoon orange extract

1/2 teaspoon pure vanilla extract

1 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

3 cups old fashioned oats

2 cups dried cranberries

2/3 cup chopped pecans (optional)

 

Preheat the oven to 350 degrees. Cream together the

butter and brown sugar in a large bowl. Beat in the

eggs one at a time until well mixed. Add the zest and

extracts and mix well. In a medium bowl whisk the

flour, baking soda, and salt. Stir in the oats, then

add to the butter mixture and mix well. Fold in the

cranberries and pecans (if desired).

 

Drop by teaspoonsful two inches apart on ungreased

cookie sheets. Bake for 10-12 minutes, or until the

edges just start to turn golden brown. Let the cookies

cool on the sheets for four minutes, then remove to

wire racks to finish cooling. Store in a airtight

container or freeze.

 

tamaras_sweet_treats/

Need some new decadent desserts...come see us

 

 

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[Guest guest]

These sound wonderful. Can't wait to make some!

Boy I bet the house smells good with these baking.

I love chewy bits of orange zest in things!!!!

Judy

-

*~Tamara~*

-RestaurantClassics

Friday, September 28, 2007 8:06 AM

Cranberry Orange Oatmeal Cookies

 

 

Cranberry Orange Oatmeal Cookies

 

You can substitute dried blueberries and lemon zest

and extract for the orange zest and extract for

equally good if different cookies.

 

1 cup unsalted butter, softened

2 cups light brown sugar

2 large eggs

2 tablespoons milk

2 teaspoons orange zest

1 teaspoon orange extract

1/2 teaspoon pure vanilla extract

1 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

3 cups old fashioned oats

2 cups dried cranberries

2/3 cup chopped pecans (optional)

 

Preheat the oven to 350 degrees. Cream together the

butter and brown sugar in a large bowl. Beat in the

eggs one at a time until well mixed. Add the zest and

extracts and mix well. In a medium bowl whisk the

flour, baking soda, and salt. Stir in the oats, then

add to the butter mixture and mix well. Fold in the

cranberries and pecans (if desired).

 

Drop by teaspoonsful two inches apart on ungreased

cookie sheets. Bake for 10-12 minutes, or until the

edges just start to turn golden brown. Let the cookies

cool on the sheets for four minutes, then remove to

wire racks to finish cooling. Store in a airtight

container or freeze.

 

tamaras_sweet_treats/

Need some new decadent desserts...come see us

 

________

Catch up on fall's hot new shows on TV. Watch previews, get listings,

and more!

http://tv./collections/3658