Cranberry Oatmeal Cookies
Soft, oatmeal cookies with cranberries and nuts for the ultimate holiday treat.
Ingredients
- 8 tbs unsalted butter 1 stick, 113g
- 2 tbs vegetable oil 25g
- 1 cup brown sugar 213g
- 1 large egg, beaten
- 6 tbs sour cream or yogurt (regular or low fat, not nonfat) 85g
- 2 tsp vanilla extract
- 1-1/2 cups dried cranberries 171g
- 2 cups rolled oats 178g
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1-1/2 cups unbleached all-purpose flour 180g
- 1/2 cup chopped walnuts 57g
- 1 tbs grated orange rind
Instructions
- Preheat the oven to 350℉. Lightly grease (or line with parchment) two baking sheets.
- In a large bowl, cream together the butter, oil, and sugar. Add the egg, beating until fluffy, then beat in the sour cream and vanilla. Stir in the dried cranberries and the oats.
- In a separate bowl, mix together the baking soda, cinnamon, salt, and flour. Add this mixture, a cup at a time, to the oat mixture, beating well after each addition. Stir in the walnuts. Add the grated orange rind and combine. Let the dough rest for 15 to 30 minutes.
- Using a tablespoon cookie scoop, drop the dough onto the prepared baking sheets. Bake the cookies for 12 minutes, or until they're light brown. Remove them from the oven and transfer to a rack to cool.