Cranberry Orange Oatmeal Cookies...12 Weeks of Christmas Cookies

Week two of the 12 Weeks of Christmas Cookies!  And, we are less than 100 days away from Christmas – eek!  So, these little gems…well, the recipe is a combination of 3 different recipes, here, here, and here.  I made them last year, but failed to post them.  Lucky for all of us that I remembered them for this year’s linky!

And, lucky for me that yesterday I noticed that fresh cranberries have hit the market, because I used my last bag (in the freezer) for this batch.  And, what a batch!  If you are in need of a large-batch cookie recipe, this is a great one.  I made 7 dozen cookies using my small cookie scoop.  And, you know what else?  These are gluten-free!  Yes, they are, and all I did was sub in my own blend for the flour.  No other changes.  Honestly, I didn’t notice a taste difference, and the husband LOVES them, so that’s saying A LOT! 

There is a texture difference – the gluten-free cookies are much more delicate and tender than those made with wheat flour, ie, don’t mail the gluten-free version to distant relatives this holiday season.  Otherwise, this is a lovely holiday cookie – the scent of cinnamon and orange while they bake is heavenly, and the burst of tart cranberries juxtaposed against the crunchy sweet outside is perfect – I think they are perfect, and I hope you will, too!

Cranberry Orange Oatmeal Cookies
1 cup unsalted butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 large eggs
1/4 cup orange juice
1 1/2 cups flour (**gluten-free** or all-purpose)
2 teaspoons baking powder
1 teaspoon soda
1/2 teaspoon salt
3 cups gf oats
12 oz fresh or frozen cranberries (toss them in unchopped)

Orange Sugar (for rolling cookies)
1 tablespoon + 1 teaspoon grated orange zest
1 1/2 cups granulated sugar

***Dough needs to chill for at least 2 hours.  Preheat oven to 375 degrees when ready to bake.***
In a small bowl, combine flour (blend below), baking powder, baking soda, and salt – whisk with a fork and set aside.
Cream butter until fluffy; add sugars and continue to beat for 2 minutes.
Add vanilla, cinnamon, and nutmeg, beating for 30 seconds.
Add eggs, one at a time, until incorporated.
Mix in orange juice, then add flour mixture and oats, stirring until just combined.
Mix in cranberries; chill dough in the refrigerator for 2 hours.
Prepare orange sugar by whisking zest and sugar together with a fork; set aside until ready to use.
When ready to bake, preheat oven to 375 degrees.
Line cookie sheet with parchment paper; set aside.
Portion dough using a small cookie scoop, shape into balls, then roll in orange sugar.
Place cookies on prepared sheets, at least 2″ apart.
Bake for 15-16 minutes.
Allow cookies to cool for at least 10 minutes before removing from pans.

**My Gluten-free blend**
1 cup sorghum flour
1 cup tapioca flour
1 cup white rice flour
Mix all together; store in a ziplock bag in freezer.

Read more at Louanne’s Kitchen