Cranberry Orange Oatmeal Cookies

Name: Cranberry Orange Oatmeal Cookies
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 36
Cuisine: American
Ingredients: ¾ cup Unsalted Butter (¾ cup butter (softened)); ½ cup Granulated Sugar (½ cup white sugar); 1 cup Brown Sugar (1 cup brown sugar (light or dark will work fine)); 2 pieces Egg (2 eggs); 1 tsp Vanilla (1 teaspoon vanilla extract); 1 tbsp Orange Zest (1 tablespoon orange zest (one large orange)); 3 ½ cup Rolled Oat (3½ cups old fashioned oats); 1 ¼ cup All-Purpose Flour (1¼ cups all-purpose flour *); 1 tsp Bicarbonate of Soda (1 teaspoon baking soda); ½ tsp Kosher Salt (½ teaspoon kosher salt); ¾ tsp Cinnamon (¾ teaspoon ground cinnamon); ¾ tsp Cardamom (¾ teaspoon ground cardamom (optional)) — optional; 1 cup Dried Cranberries (1 cup dried cranberries or craisins); 1 cup Brown Rice Flour (1 cup brown rice flour); ½ cup Tapioca Starch (½ cup tapioca starch)

Cranberry Orange Oatmeal Cookies - Dessert (American)

23 minAmerican

Servings36

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Vegetarian
Pescatarian
Halal

Ingredients

For 36 servings

Unsalted Butter¾ cup · ¾ cup butter (softened)
Granulated Sugar½ cup · ½ cup white sugar
Brown Sugar1 cup · 1 cup brown sugar (light or dark will work fine)
Egg2 pieces · 2 eggs
Vanilla1 tsp · 1 teaspoon vanilla extract
Orange Zest1 tbsp · 1 tablespoon orange zest (one large orange)
Rolled Oat3 ½ cup · 3½ cups old fashioned oats
All-Purpose Flour1 ¼ cup · 1¼ cups all-purpose flour *
Bicarbonate of Soda1 tsp · 1 teaspoon baking soda
Kosher Salt½ tsp · ½ teaspoon kosher salt
Cinnamon¾ tsp · ¾ teaspoon ground cinnamon
Cardamom¾ tsp · ¾ teaspoon ground cardamom (optional) · optional
Dried Cranberries1 cup · 1 cup dried cranberries or craisins
Brown Rice Flour1 cup · 1 cup brown rice flour
Tapioca Starch½ cup · ½ cup tapioca starch

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Steps

1Preheat oven to 350°F. In a large bowl, beat the butter until smooth. Add the sugars and continue beating until the mixture is light and fluffy, about 3-4 minutes. Add the eggs, vanilla and orange zest and beat until smooth again.
2In a separate bowl, whisk together all of the dry ingredients except the cranberries. Gradually add this mixture to the wet ingredients, half at a time. Stir until fully combined. Add the cranberries and stir to combine.
3Using a medium size scoop or a rounded tablespoon, drop the dough onto a large baking sheet lined with a silpat mat. Bake for 8 minutes. Remove from the oven before the cookies are browned and when they still look soft in the center.
4Let them cool on the tray for at least 5 minutes; this will allow them to finish baking without overcooking. Transfer to a cooling rack and then store in an airtight container. These cookies will keep well for several days. Enjoy!