My second attempt at cookies for the Great Food Blogger Cookie Swap of 2015 and this time they turned out sturdy enough to transport to my matches! Zest just makes the world go round so promise me you will never again throw away those citrus fruits that have SO MUCH FLAVOUR in their skin!
I decided to make a cookie that has all those christmas day flavors captured in one bite and so these cookies with the longest name ever, were born! The best part is I got inspired to make them from one of my matches Bake or Break by a cookie she made years ago!
They aren’t the most photogenic cookies…but they will make you feels that Christmas Cheer and get you excited for Cookie Season!
- 1 Tsp Orange Zest
- 1 cup unsalted butter
- 1 cup light or dark brown sugar, firmly packed
- 2 large eggs
- 1 & ½ teaspoons vanilla extract
- 1 & ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1.5 cups old-fashioned oats
- 1 cup dried Cranberries
- 5 ounces Dark Chocolate or Semi-sweet chocolate chunks (I used a Combination!)
- Optional - ½ Cup Unsweetened Coconut Shreds
- Optional - Sea Salt (To sprinkle on top)
- Preheat oven to 350°. Grease or line baking sheets with parchment paper or use silicon baking mats.
- Beat butter and brown sugar together until smooth. Add eggs one at a time, mixing after each addition and then add the vanilla and stir it in.
- In a separate bowl, whisk together flour, baking soda, cinnamon, and salt. Gradually add to the butter mixture just until combined. Do not overmix. (I used a Kitchen Aid)
- Stir in oats, dried cranberries chocolate and orange zest making sure to spread evenly.
- Drop by tablespoonfuls onto the baking tray - Sprinkle with sea salt if desired. Make sure to leave space between the spoonfuls
- Bake for 10 to 14 minutes, or until bottom edges are lightly browned.
- Cool on pans for a few minutes, then remove to wire racks to cool completely.