Oatmeal Cranberry Crunch Cookies
Oatmeal Cranberry Crunch Cookies are oatmeal cookies flavored with graham crumbs, pecans, cranberries and a little orange.
Servings 24
Cost 5
Ingredients
- 1 stick unsalted butter, softened (115 grams)
- 1 ¼ cups dark brown sugar
- 1 large egg
- 1 ½ teaspoons vanilla
- 1 ½ teaspoons milk
- 1 ½ teaspoons orange zest and orange juice
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ¾ teaspoon salt if using salted, reduce to ¼
- ¾ teaspoon cinnamon
- 1 cup old fashioned oats
- 1 cup finely ground graham crackers
- 1 ¼ cups dried cranberries
- 1 cup chopped toasted pecans
- Sparkly Sugar or Turbinado for sprinkling
Instructions
- Preheat oven to 350º. Have ready two large rimmed parchment lined baking sheets.
- In a large mixing bowl, beat the butter and brown sugar until creamy. Add the egg and beat until blended, then beat in the vanilla, milk, orange zest and juice
- In a second bowl, thoroughly mix together the flour, baking soda, salt and cinnamon. Add to the creamed mixture and stir until blended. Stir in the oats and graham crackers, then stir in the cranberries and nuts.
- Shape dough into 24 balls--about 2 tablespoons each. Roll each dough ball in turbinado or raw sugar.
- Place sugared dough balls about 2 inches apart on prepared baking sheets.
- Bake at 350º for 12-15 minutes or until golden brown. Remove the cookie sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool.
Notes
To make mini cookies, divide each of your 24 rounds into 3 or 4 separate pieces and roll the pieces into little balls. Bake at 300 instead of 350 for 15 to 18 minutes. Let cool completely. Depending on how precise you are with your sizing, you should get anywhere from 80 to 96 cookies.