Cranberry Orange Oatmeal Cookies

Sometimes just little touches transform the ordinary into something really special. When I was little, I always looked forward to the Oatmeal Raisin cookies at my Grandma Shirley’s house. In my eyes these cookies were spectacular, so different from the traditional oatmeal cookies we had at my own house. Why were these cookies so special? My Grandma kept them in the freezer. She bought Oatmeal Raisin cookies from the grocery store, placed them in a tin box and stored them in the freezer. Their sweet molasses flavor and soft, chewy texture was made even better by the frosty temperature. I didn’t realize when I was little that it was just a simple trick that made these ordinary store bought cookies seem so special. Lately I’ve been wanting to recapture that magical transformation. So I took the classic Quaker Oatmeal Cookie recipe and kicked it up a notch with the addition of some different ingredients. Instead of granulated & brown sugar, I used molasses and brown sugar to up that toasted carmel-y flavor. I then used tart cranberries in place of raisins, and added orange zest & juice to complement the tart cranberries. The flavors are subtle, but when you bite into these crisp cookies, you can detect something a bit different. The orange brightens the flavor, while the molasses keeps that classic toasty flavor that the oatmeal cookie is known for. If you like your oatmeal cookies a bit softer, I would suggest baking them for a few minutes less, as these are cookies of the crisp and crunchy variation. Either way, Cranberry Orange Oatmeal cookies are sure to wake up your taste buds a bit. Enjoy!

Ingredients: Makes 1 dozen

  • 6 tablespoons butter, softened
  • 1/2 cup brown sugar
  • 2 tablespoons molasses
  • 1 egg
  • 1/2 teaspoon vanilla
  • 2 tablespoons orange zest
  • 3/4 cup flour
  • 1 1/12 cups oats
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon fresh orange juice
  • 1/2 cup dried cranberries

Preparation

  1. In a large bowl, cream butter & sugar together until light and fluffy
  2. Beat in molasses until well incorporated
  3. Beat in egg, vanilla & orange zest
  4. In a separate bowl, stir flour, oats, cinnamon, baking soda & salt
  5. Gradulayy add dry ingredients to butter mixture
  6. Stir in orange juice & cranberries
  7. Bake at 350 for 18 to 20 minutes

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