Cranberry Orange Oatmeal Cookies
Soft and chewy oatmeal cookies are infused with tart cranberries, sweet oranges, and fragrant cardamom in these Cranberry Orange Oatmeal Cookies.
Foto: Barefeet In The KitchenBahan-bahan
- ¾ cup butter (softened)
- ½ cup white sugar
- 1 cup brown sugar (light or dark will work fine)
- 2 eggs
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest (one large orange)
- 3½ cups old fashioned oats
- 1¼ cups all-purpose flour *
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ teaspoon ground cinnamon
- ¾ teaspoon ground cardamom (optional)
- 1 cup dried cranberries or craisins
- 1 cup brown rice flour
- ½ cup tapioca starch
Langkah-langkah
Preheat 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.
In 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.
Using 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.
Let 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!
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