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Cookies to Die For!
by Bev Shaffer
A flavorful oatmeal cookie with walnuts, dried cranberries, and a hint of fresh orange zest.
Makes about 18 large cookies.


• 10 tbsp. unsalted butter, room temperature
• 1/2 cup granulated sugar
• 6 tbsp. firmly packed light brown sugar
• 1 tsp. fresh orange juice
• 1/2 tsp. pure vanilla extract
• 2 tsp. ground cinnamon
• 2 tbsp. fresh orange zest, finely grated (about 2 oranges)
• 2 large eggs
• 3/4 cup plus 2 tbsp. unbleached, all-purpose flour
• 3/4 tsp. baking soda
• 3/4 tsp. salt
• 1¼ cups old-fashioned rolled oats (not quick oats)
• 3/4 cup coarsely chopped walnuts, toasted
• 1 cup dried cranberries


Heat oven to 375 degrees. Line cookie sheets with parchment paper.

Using an electric mixer, in a large bowl, beat on medium-high speed the butter, granulated sugar and brown sugar, orange juice, vanilla, cinnamon, and zest together until light and fluffy. Scrape down sides and bottom of bowl.

Add the eggs and mix on medium speed until blended.

Mix in the flour, baking soda, and salt until combined. Scrape down sides and bottom of bowl.

Stir in the oats, walnuts, and cranberries to blend.

Scoop and drop the dough using a 2" cookie scoop (equal to about 3 tbsp.), spacing them 2" apart on the prepared sheets. (Cookies will spread.)

Bake for 12 to 14 minutes or until the edges are golden with slightly puffed centers. Cool 1 minute, then remove from cookie sheets to wire racks to cool completely.


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