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
How to Make It
Preheat oven to 375°.
Combine cranberries and orange juice in a bowl; cover and let stand 10 minutes.
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.
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.
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.
I loved these cookies. Did not use walnuts or orange peel. I followed some of the suggestions and also added ingredients from another oatmeal cookie recipe. I only used 1/3 cup of both sugars. Also reduced flour to 1c. Half of white, half of whole wheat. I microwaved the cranberries in the orange juice. Added 1t. cinnamon, 1 c. coconut flakes, and 1 tsp. vanilla. Came out delicious, moist, and chewy. Thanks everyone!
A very good, healthy cookie recipe. I also chose to emit the white sugar and instead of light corn syrup substituted 1T Agave Nectar. I also added about 2T of finely grated carrot and used wheat flour. The orange flavor really gives these cookies an extra punch and complements the dried cranberries very well. Try it!
Great cookie, used ground pecans instead of walnuts. Not fond of corn syrup, will substitute with honey next time. I heated the cranberries with orange juice for one minute in the microwave. Very moist cookie!
Thanks for all the suggestions :) I modified the recipe as follows and it turned out DELICIOUS...I used raisins for baking, omitted white sugar, reduced flour to 1c. total (1/2c. all-purpose and 1/2c. whole wheat); substituted honey for corn syrup; added 1t. cinnamon and 2 heaping t. flax. Moist, flavorful cookie with lots of nutritional value. This ones a keeper!
I served these at a recent playgroup at my house, and everyone raved. I did make some healthy modifications, though: I eliminated the white sugar altogether, and subbed honey for the corn syrup. The raisins (which I kept at 1 cup) added plenty of sweetness to the cookie without all the extra sugar. Next time I'll try adding coconut or perhaps grated carrot for texture and fiber. I did not find the cookie to be too dry at all. Overall, an outstanding recipe!