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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 42 |
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An oatmeal-raisin cookie with a twist. Ingredients:
1 cup softened butter |
1/2 cup brown sugar |
1/2 cup white sugar |
2 eggs |
1/2 teaspoon orange extract |
1/2 teaspoon vanilla extract |
1 1/2 cups all-purpose flour |
1/4 teaspoon salt |
1 teaspoon baking powder |
1 teaspoon pumpkin pie spice |
2 1/2 cups rolled oats |
1/2 cup chopped walnuts |
1 cup dried cranberries |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. Cream together butter and the brown and white sugars in a bowl until smooth. Beat in the eggs, vanilla and orange extract.
3. In a separate bowl, combine the flour, salt, baking powder and pumpkin pie spice; stir flour mixture into the sugar mixture. Add the rolled oats, walnuts and cranberries and mix thoroughly. Using a small ice cream scoop or teaspoon, drop rounded scoops of dough onto the prepared cookie sheet.
4. Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
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