When Autumn and the holidays come along, some of the most amazing tastes and fragrances come from cranberries, oranges and nuts. All come together in this luscious oatemal-based cookie that creates a harvest celebration on the taste buds.
Cook Time
Ingredients
2 sticks butter, softened
1/2 cup sugar
1/2 cup light brown sugar
1 egg
1 tsp. vanilla extract
Zest of one orange
1-1/2 cups all-purpose flour
1 tsp. baking soda
1-1/2 cups oatmeal
1 cup dried cranberries
1 cup white chocolate chips
1 cup finely chopped walnuts
Method
1. Preheat oven to 350 degrees.
2. Sift or whisk flour and baking soda and set aside.
3. Beat butter and sugars on high until light, several minutes; add egg, vanilla and orange zest and beat well.
4. Add sifted flour in stages; scrape bowl and add oatmeal, dried cranberries, white chocolate and walnuts.
5. Using a 1-1/2 oz. cookie scoop, drop dough onto parchment-lined baking sheet.
6. Bake 13-16 minutes and allow to cool a few minutes on baking sheet before removing.
Tip – Chopping the Nuts
Chop the nuts by hand to maintain a light and crumbly texture in the cookie. When you use a food processor or chopper to chop nuts with a high oil content, the mechanical movement releases too much oil from the nuts, making them greasy. This in turn will give the cookies a heavy and dense texture. Chopping them by hand only takes a few minutes and will actually consume less time that it would to get out the food processor, chop, clean it and put it away again.
