Orange Cranberry Oatmeal Cookies Food

CRANBERRY ORANGE OATMEAL COOKIES

Steps:

• Preheat oven to 375ºF.

CRANBERRY ORANGE OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla, orange zest and orange extract. Combine the flour, baking soda and cinnamon; stir into the butter mixture. Stir in the oats and cranberries. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, or until golden brown. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.

ORANGE CRANBERRY OATMEAL COOKIES

Steps:

• Combine cranberries and liqueur and soak for several hours or overnight.
• Beat butter and sugar until fluffy.
• Beat in egg and orange peel.
• Mix flour, almond meal, and baking soda separately, and then beat into main mixture.
• Stir oats, white choc. chips, and cranberries with soaking liquid into mixture.
• Drop approximately a tablespoon of dough per cookie onto lightly greased baking sheets about 2 inches apart.
• Bake at 350 for 8 - 9 minutes. Be careful not to overbake!
• Let cool for a minute on cookie sheet before carefully removing to paper towels to finish cooling.

CRANBERRY-ORANGE OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla, orange zest and orange liquor. (NOTE: Use even more zest/liquor for a more intense orange flavor!).
• Combine the flour, baking soda and cinnamon; stir into the butter mixture.
• Stir in the oats and cranberries. NOTE: the batter will be very thick and might be difficult to stir, but do your best!
• Drop by rounded tablespoonfuls onto ungreased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, or until golden brown. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.

OATMEAL CRANBERRY COOKIES

Steps:

• Preheat oven to 375 degrees F and line large baking sheet with unbleached parchment paper or silicone baking mat.
• In a large mixing bowl, beat the eggs for a few minutes with a whisk. You can also use a mixer.
• Add sugar and whisk vigorously for another 2 minutes. Add coconut oil, orange zest, vanilla extract, baking soda, cinnamon and salt; whisk until combined. Stir in oats and almond flour until combined. Then stir in cranberries and white chocolate chips.
• Using a cookie dough scoop, scoop dough, place on prepared baking sheet 1" apart (cookies do not spread much) and flatten with fingers into a cookie shape, about 1" thick. Bake for 13 minutes or until cookies start to turn golden brown.
• Remove from the oven, cool on the sheet for 15 minutes before transferring to a wire rack to cool off for another 30 minutes. Cooling prevents cookies from crumbling.

CHEWY CRANBERRY-OATMEAL COOKIES WITH ORANGE ICING

Steps:

• Heat oven to 350°F. Line cookie sheet with Reynolds Parchment Paper; set aside. In large bowl, beat butter, brown sugar, eggs, vanilla and orange peel with electric mixer on medium speed, or mix with spoon. Stir in remaining cookie ingredients.
• On lined cookie sheet, place cookies 2 inches apart.
• Bake 11 to 14 minutes or until golden brown. Remove from cookie sheet to cooling rack; cool completely, about 15 minutes.
• In small bowl, stir powdered sugar, vanilla and enough orange juice until thin enough to drizzle. Spoon into small resealable food-storage plastic bag; cut off tiny corner of bag. Squeeze bag to drizzle icing over cookies.

CRANBERRY OATMEAL COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture. Stir in the oats, raisins, cranberries and orange zest. Stir in baking chips. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° until the edges are lightly browned, 10-12 minutes. Cool on wire racks.

ORANGE CRANBERRY OATMEAL

Steps:

• In a large saucepan, bring the water and orange juice concentrate to a boil. Stir in the oats, wheat germ and cranberries. Return to a boil; cook and stir for 2 minutes. Remove from the heat. Stir in oranges, brown sugar and walnuts if desired.

OATMEAL CRANBERRY COOKIES

Steps:

• Preheat oven to 350 degrees. Cream butter and sugars until fluffy. Add eggs and vanilla. Combine dry ingredients. Add to butter mixture and stir until well blended. Add dried cranberries. Drop by teaspoonful onto parchment covered baking sheet. Bake about 10 to 12 minutes, or until lightly golden. Cool.

ORANGE CRANBERRY OATMEAL COOKIES

Steps:

• In a bowl soak cranberries in warm water to cover 15 minutes. Drain cranberries well and chop fine.
• Preheat oven to 350°F.
• In bowl of a standing electric mixer beat cranberries, oats, and zest into basic dough until just combined well. Form dough into 1-inch balls and roll balls in sugar to coat. Arrange balls 2 inches apart on baking sheets and flatten to 2-inch rounds with bottom of a glass wrapped in wax paper to prevent sticking.
• Bake cookies in batches in middle of oven until pale golden, about 12 minutes, and cool on racks. Cookies may be stored between layers of wax paper in airtight containers up to 6 weeks frozen.

CRANBERRY-ORANGE CRISPY OATMEAL COOKIES

Steps:

• 1. Preheat oven to 350 degrees.
• 2. At a medium speed, mix butter and shortening until fluffy; add both sugars and mix well. Add eggs beating well after each.
• 3. Combine flour, oats, salt, baking powder and baking soda; gradually flour mixture add to sugar mixture. Scrap down bowl as needed. Add orange juice; mix well.
• 4. Combine rice cereal, coconut, cranberries, walnuts, chocolate chips and orange zest; gently mix to combine. Hand stir into batter.
• 5. Drop by tablespoon onto baking sheet; bake for 10 to 12 minutes until lightly golden. Remove to wire racks to cool.
• 6. NOTE: when zesting the orange peel be sure to only zest the orange part, not any of the white.