Time: 45 minutes
Servings: 34 cookies
These oatmeal cookies have a seasonal twist, combining tangy tangerines and jewel-like cranberries with a buttery, chewy oatmeal dough.
- 1 1/2 cups rolled oats
- 1 cup whole wheat pastry flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 stick butter
- 1 cup brown sugar
- 1 large egg
- 1 tangerine, zest and juice (approximately 1 tablespoon zest and 1/4 cup juice)
- 1 teaspoon vanilla extract
- 1 cup dried cranberries
- Heat the oven to 350°F. Line 2 large sheet pans with parchment paper. In a medium bowl, combine the oats, flour, baking soda, salt and tangerine zest and toss to combine. In a large bowl cream the butter. Add the brown sugar and beat until light and fluffy, about 2 minutes. Add the egg and beat until combined. Beat in the tangerine juice and vanilla; the mixture will appear to have curdled slightly. Stir in the flour mixture until well-mixed, then stir in the cranberries.
- Form heaping tablespoon-sized portions of dough and place on the sheet pans, about 3 inches apart. Don’t flatten the cookies—they will spread on their own. Bake for 6 minutes, then rotate the pans, reversing their positions in the oven. Bake for 6 minutes longer. Cool for at least 5 minutes before using a spatula to transfer the cookies to the racks to finish cooling completely. Repeat the baking process with the remaining dough.
- These cookies keep, tightly covered, for up to a week at room temperature.