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Oatmeal Cookies with A-Peel

Yield 4 dozen (serving size: 1 cookie)

Ingredients

  • 1 cup sweetened dried cranberries (such as Craisins) or raisins
  • 1/2 cup orange juice
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/4 cup butter, softened
  • 2 tablespoons light-colored corn syrup
  • 1 large egg
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 cups regular oats
  • 1/3 cup coarsely chopped walnuts
  • 1 tablespoon grated orange rind
  • Cooking spray

Nutrition Information

  • calories 78
  • caloriesfromfat 22 %
  • fat 1.9 g
  • satfat 0.7 g
  • monofat 0.5 g
  • polyfat 0.5 g
  • protein 1.6 g
  • carbohydrate 13.8 g
  • fiber 0.8 g
  • cholesterol 7 mg
  • iron 0.5 mg
  • sodium 69 mg
  • calcium 10 mg

How to Make It

  1. Preheat oven to 375°.

  2. Combine cranberries and orange juice in a bowl; cover and let stand 10 minutes.

  3. Beat the sugars and butter at medium speed of a mixer until light and fluffy. Add corn syrup and egg; beat well. Stir in cranberry mixture.

  4. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking soda, baking powder, and salt in a bowl, stirring well with a whisk. Add the oats, walnuts, and orange rind; stir well. Add to sugar mixture; stir until well-blended.

  5. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 375° for 8 minutes or until almost set. Cool on a wire rack.