Recipe by bugga
Delicious, delicate orange flavor! I love them, they're not too sweet and they're very satisfying. This recipe makes a BIG batch of cookies, and they'll stay fresh and moist for a long time. I hope you enjoy them. Originally taken from cookierecipes.com (with slight modifications).
Top Review by Sweet PQ?
These cookies are really, really good! I made them without the liqueur (didn't have any) & replaced it with orange extract. I split the dough in half before adding the cranberries. To half I added light raisins. The other half had the craisins & a handful of white chocolate chips! I used some of my sourdough starter "leftovers" in one batch & added 1 extra egg extra flour & oats to make a cookie dough. Really good!
- 1 cup butter, softened
- 1 cup packed brown sugar
- 1⁄2 cup white sugar
- 2 eggs
- 1 1⁄2 teaspoons vanilla extract
- 1 tablespoon grated orange zest
- 1 tablespoon Cointreau liqueur (or other orange flavored liquor)
- 1 1⁄2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3 cups rolled oats
- 1 cup dried cranberries (Craisins work well)
Directions See How It's Made
- 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.