This fall, I have a list–a cookie list. Not cookies to try, or to make, but a list of people who need cookies. MY cookies. While, really, EVERYONE should be on this list, the pressures of reality mean that the final cut is slightly more selective: Paul our master of teh webz, Cousin Sam who just started college, Molly our fabulous designer, and Grampy J, who just needs cookies.
This oatmeal cookie is perfect for sending off to the people on your cookie list. Perfect too, for taking camping or munching at home with milk or a glass of vin santo (really). Perfect, really for anything at all. Though the recipe started out on the top of a box of Quaker Oats, it is by now an entirely different–and I’d say better–animal. Less sweet but with more oats, nuts, and fruit, they have an almost unidentifiable lilt from the orange oil and are my Platonic ideal of oatmeal cookie-ness.
Cranberry Walnut Oatmeal Cookies
Makes 3 1/2 dozen
1 c. unsalted butter, softened
1 1/2 c brown sugar, packed
1 tsp vanilla
1/4 tsp orange oil
1 3/4 c flour
1 tsp baking soda
1 tsp cinnamon
3/4 tsp salt
4 c rolled oats (regular, NOT quick-cooking)
1 1/2 c dried cranberries
1 1/2 c walnuts, roughly chopped
Preheat oven to 350 degrees F.
In the bowl of a stand mixer or in a large bowl, beat butter and sugar till creamy and lightened in color, about 3 minutes. Scrape down the bowl. In a separate bowl, whisk together flour, salt, baking soda, and cinnamon. Set aside. Beat the eggs, vanilla, and orange oil into the butter-sugar mixture. Scrape down the bowl. With the mixer on low, slowly add the four mixture and mix to just combine. Add fruit and nuts and mix to just combine.
Portion onto parchment lined baking sheets in generous 2-tbs mounds. Bake two sheets at a time for 8 minutes, then rotate pans front to back and top to bottom. Continue baking for another 8-10 minutes till set and just browning at the edges. Remove from oven and pull cookies–still on the parchment–onto racks. Cool completely.
Notes & Variations
Swapping out the nuts and fruit for chocolate chips and toffee brickle is very popular with my younger brothers and with Grampy J–three of my very most important critics. They’re very MORE and very delicious.