Holiday Cranberry Cookies

Photo: CCharmon

Ingredients

• 3/4 cup unsalted butter
• 1 cup granulated sugar
• 3/4 cup brown sugar
• 1 teaspoon vanilla
• cup whole milk
• 1 large egg
• 1 cup flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 teaspoon baking powder
• 3 cups steel cut oats
• 1 1/2 cups toasted hazelnuts
• 2 1/2 cups coarsely chopped cranberries
• Zest of one orange
  

Preparation

1) Preheat the oven to 375°

2) Toast the nuts for 4 to 6 minutes on a baking sheet. The skins can be removed when they’ve cooled slightly by putting them in towel and rubbing them. Cut the nuts in half or coarsely chop them.

3) Using a mixer, cream together the butter, the sugars and the vanilla.

4) Beat in the milk and egg.

5) Stir in the flour, salt, baking soda and baking powder.

6) Add the oats.

7) Gently stir in the nuts, chopped cranberries and orange zest.

8) Cover baking sheets with parchment paper. Use a small ice cream scoop or a measuring tablespoon – 2 tablespoons of dough for each cookie.

Bake for 15 to 18 minutes – ovens vary.

9) Let cool on the pan for 5 minutes and then put them on racks until they are completely cooled.

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