Cranberry Orange Oatmeal Cookies
- 1 1/2 cups white whole wheat flour (you could substitute for regular whole wheat flour or all purpose flour if you’d like)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups oats
- 3/4 cup butter (softened at room temperature)
- 1/4 cup Coconut Oil
(melted – I used unrefined coconut oil so it did have a hint of coconut flavor, which I love. If you don’t have coconut oil on hand just increase the butter a 1/4 cup)
- 2/3 cup brown sugar
- 2/3 cup sugar (I used Turbinado)
- 2 eggs
- 1 tablespoon orange juice (or 2 tsp orange flavoring)
- 1 teaspoon orange zest
- 1 1/2 cup of dried cranberries
In a large bowl combine: flour, baking soda, salt and oats and set to the side. Next, in a stand mixer combine: butter, coconut oil, sugar, eggs, orange juice and zest. Mix together on med-low speed until all is well incorporated. Then add dry ingredients. Once cookie dough is mixed well. Fold in cranberries.
Freezer Cooking Directions:
If you are just planning on storing cookies for a later date. Divide batter into 3 portions. Take each portion and make into a log shape. Wrap in plastic wrap and place into freezer bag. When ready to use, thaw out on the counter for 30 to 40 minutes (or use the defrost feature on microwave, very briefly 1 to 2 minutes). Each cookie roll will make approximately 12 cookies.
Bake them now (because you and your family can’t resist):
Pre-heat oven to 350 degrees. On a lined cookie sheet, place 1 inch balled cookie dough on sheet. Bake in the oven for 8 to 10 minutes or until done.