Orange-Almond Oatmeal Cookies
Makes about 24 large cookies
Ingredients
1/2 lb (2 sticks) unsalted butter, softened but still firm
1 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
1 tsp vanilla extract
2-1/4 cups rolled (not quick) oats (may be labeled old-fashioned oats)
1-1/4 cups AP flour
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp allspice
1/4 tsp ground cloves
zest from one orange (about 2 TB)
1 cup toasted chopped almonds
Directions
Heat oven to 350F and line a cookie sheet with parchment paper.
In a large bowl, beat the butter and sugars by hand with a wooden spoon until pale yellow and very light. Add the eggs and vanilla and beat until fluffy. Add oats, almonds, and orange zest and mix to combine.
In a separate bowl, whisk together the remaining ingredients fold them into the oatmeal mixture using a large rubber spatula or wooden spoon.
Place dough in heaping tablespoons on parchment paper and bake about 15 minutes, or until edges are brown Rotate the pan halfway through the baking time for even browning. The cookies will still feel slightly undercooked and soft when removed from the oven. Slip parchment paper off the baking sheet and place on a cooling rack. Repeat with a new sheet of parchment until all the dough is baked.
NOTE: Toast almonds in a 350F oven for about 5 minutes.
Recipe courtesy of The Dessert Bible, Christopher Kimball
Make every effort not to overbake these - they should come out while still pale and somewhat undercooked, as they'll set up while cooling. If left too late, they'll be hard and crunchy, not soft and chewy.
Makes about 24 large cookies
Ingredients
1/2 lb (2 sticks) unsalted butter, softened but still firm
1 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
1 tsp vanilla extract
2-1/4 cups rolled (not quick) oats (may be labeled old-fashioned oats)
1-1/4 cups AP flour
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp allspice
1/4 tsp ground cloves
zest from one orange (about 2 TB)
1 cup toasted chopped almonds
Directions
Heat oven to 350F and line a cookie sheet with parchment paper.
In a large bowl, beat the butter and sugars by hand with a wooden spoon until pale yellow and very light. Add the eggs and vanilla and beat until fluffy. Add oats, almonds, and orange zest and mix to combine.
In a separate bowl, whisk together the remaining ingredients fold them into the oatmeal mixture using a large rubber spatula or wooden spoon.
Place dough in heaping tablespoons on parchment paper and bake about 15 minutes, or until edges are brown Rotate the pan halfway through the baking time for even browning. The cookies will still feel slightly undercooked and soft when removed from the oven. Slip parchment paper off the baking sheet and place on a cooling rack. Repeat with a new sheet of parchment until all the dough is baked.
NOTE: Toast almonds in a 350F oven for about 5 minutes.
Recipe courtesy of The Dessert Bible, Christopher Kimball
Make every effort not to overbake these - they should come out while still pale and somewhat undercooked, as they'll set up while cooling. If left too late, they'll be hard and crunchy, not soft and chewy.