adapted from several similar recipes to suit our tastes
1 t baking soda
1 t baking powder
3/4 t salt
2 t ground cinnamon
1/2 t ground nutmeg
1/2 t ground cloves
6 T unsalted butter, room temperature
10 T vegetable shortening (preferably Crisco butter flavor), room temperature
3/4 c sugar
3/4 c firmly packed light brown sugar
2 large eggs
2 t vanilla extract
1/4 t orange oil
1 1/3 c old-fashioned oats (not quick cooking)
1 1/2 c dried cranberries, chopped
Preheat the oven to 350 degrees. Grease two light colored baking sheets.
Stir dry ingredients in small bowl to blend. Using electric mixer fitted with paddle attachment, beat butter and sugars in large bowl until blended and smooth, about 1 minute. Add egg, vanilla, and orange oil, and mix thoroughly. Stir in flour mixture and just incorporated, then stir in oatmeal an cranberries.
Using a tablespoon or a #50 disher, drop dough onto sheet. Bake until tops and bottoms are lightly golden, rotating baking sheets, front to back and top to bottom halfway through baking to ensure even browning, about 10-13 minutes. Cool cookies on baking sheets 5 minutes. Transfer to racks to cool completely.
Will keep for several days in airtight container. Should freeze well.
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