Yield: Yields about 6 dozen 2-1/4-inch cookies.
A hint of orange zest and flecks of cranberry give classic oatmeal cookies a festive new twist.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.
These are delicious, I make them all the time.
These are light and delicious.
A very nice oatmeal cookie. Chewy with a slight crispness. There is just a hint of orange. I think they could do with more orange zest and more cranberries. I didn't bother using a food processor and the oatmeal mixed just fine in a bowl with the other dry ingredients. Once the dough was well chilled it was easy to slice using a tomato knife. I only got 4.5 dozen 2.25" cookies.
Great cookies. I make them every Christmas.
At the beautiful Antica Corte Pallavicina in Italy, host Pete Evans meets the master of culatello, Massimo Spigaroli, and Parma’s popular third-generation chef, Marco Parizzi. Moveable Feast with Fine Cooking…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?