Friday, October 26, 2012

Cranberry Orange Oatmeal Cookies

My husband went on a business trip and came home raving about the cookies at the hotel he stayed at. It's the little things in life, right? Although the recipe looked good, I ended up putting off making them for a few weeks.

Finally, he had a Poker Night, and the email invite said to bring "non-healthy" food, so he asked me to bake these cookies. I guess these were semi-better than wings or bags of chips.

My husband was very pleased with the cookies, and only came home with a few leftover. They were crunchy when cool, and unfortunately I just had my braces adjusted, so I have no idea how they tasted: they hurt my teeth too much. But I earned some HUGE wife bonus points for delivering!

Cranberry Orange Oatmeal Cookies

3/4 cup (6 ounces) brown sugar

3/4 cup (5 1/4 ounces) granulated sugar

8 tablespoons (1 stick, 4 ounces) unsalted butter
1/2 cup (3 1/4 ounces) vegetable shortening
1 large egg
2 teaspoons vanilla extract

1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon cloves
3 cups (10 1/2 ounces) rolled oats

1 cup (4 1/4 ounces) unbleached all-purpose flour

1 1/2 cups (7 7/8 ounces) dried cranberries
1 tablespoon grated orange rind

Preheat the oven at 350 degrees. Cream together brown sugar, sugar, butter and shortening. Add the egg and vanilla and beat until combined. Combine the salt, baking powder, cinnamon, nutmeg, cloves, oats and flour in a separate bowl and add to the creamed sugar mixture. Stir until almost combined, add the cranberries and orange rind and finish combining. Put 2 tablespoonfuls of dough on a baking sheet and bake at 350 degrees for 7 to 9 minutes.