2 1/2 cups old fashioned rolled oats
1 1/2 cups dried cranberries
1 1/2 cups unbleached white flour
1/2 cup whole wheat flour
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups old fashioned rolled oats
1 1/2 cups dried cranberries, chopped coarse
1 1/2 cups toasted pecans, chopped coarse
3/4 cup unsalted butter, room temperature
1 cup dark brown sugar
2 eggs, room temperature
1/2 cup maple syrup
2 teaspoons vanilla extract
Zest of one orange
Yield: makes about 48 cookies.
1. Preheat oven to 350 degrees.
2. In a medium bowl whisk together flours, spices, baking powder, baking soda, and salt.
3. In a large bowl cream the butter and dark brown sugar together until light and fluffy. Mix in eggs, then maple syrup and vanilla and orange zest.
4. Add flour mixture into butter mixture. Once flour mixture is almost incorporated stir in the oats, cranberries and pecans.
5. Bake tablespoon sized drops of dough on a parchment lined or buttered baking pan for 12-15 minutes. Take out of oven when cookies look almost done. Cool on baking pan for five minutes then transfer to wire cooling rack.
