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Ingredients
| unsalted butter: 1 cup (softened) |
| light brown sugar (packed): 2 cups |
| eggs: 2 (large) |
| 2% milk: 2 Tbl |
| orange zest: 2 tsp |
| orange extract: 1 tsp |
| pure vanilla extract: 1/2 tsp |
| all-purpose flour (unsifted): 1 1/2 cups |
| baking soda: 1 tsp |
| salt: 1/2 tsp |
| rolled oats: 3 cups |
| dried sweetened cranberries: 2 cups |
| pecans (chopped): 2/3 cup (optional) |
Orange Cranberry Cookies
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
12 min -
Servings
36 serving(s)
Tags
- 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.