adapted from the Quaker Oats recipe found here
Ingredients:
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup (1 stick) plus 6 tablespoons butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 teaspoon orange extract
1 teaspoon molasses
3 cups old fashioned oats (uncooked)
1 cup dried cranberries
You will also need:
Stand mixer
Cookie sheets
Parchment paper
Method:
Heat oven to 350°F.
In small bowl, combine flour, baking soda, cinnamon and salt and mix together using a whisk.
In large bowl of a stand mixer, beat butter and sugars on medium speed of until creamy with paddle attachment. Beat in eggs one at a time, thoroughly mixing after each addition. Add vanilla, molasses and orange extract; beat well. Add flour mixture; mix well. Add oats and dried cranberries; mix well.
Drop dough by rounded tablespoonfuls (or by using an ice cream scoop) onto parchment paper lined cookie sheets.
Bake 10-13 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
