Crisp oatmeal cookies with a touch of orange and nutmeg. These are delicious and addicting.
Orange Oatmeal Cookies
Parchment paper or small amount of vegetable shortening for preparing baking sheets
1 cup unsalted butter, room temperature
2 cups granulated sugar
2 large eggs
1 tablespoon grated orange zest (about half of 1 orange)
2 tablespoons freshly squeezed orange juice
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground nutmeg
3 cups old-fashioned oats
Tip: Use a citrus zester and citrus juicer for fresh zest and freshly squeezed juice. Use standard measuring cups and spoons or scales for accurate measuring.
- Preheat oven to 375 degrees F. Prepare 2 large baking sheets; lightly grease with shortening, or line with parchment paper, or line with a non-stick baking mat.
- In a large bowl of an electric mixer, combine butter and sugar; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add eggs, orange zest, and orange juice; beat until thoroughly mixed. Add flour, baking powder, nutmeg, and salt; stir until well mixed. Add oats, stir until mixed.
- Drop dough by rounded teaspoonfuls 2 inches apart onto baking sheets. Bake 12 to 15 minutes or until cookies are set and the edges are just barely browned. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.
Tip: An ice cream scoop is ideal for making uniform-sized cookies.
Makes about 7 dozen cookies
Description: Drop Cookies with Oats
Pan: Two Large Baking Sheets
Pan Prep: Parchment Lined or Lightly Greased
Oven Temp: 375o
Prep Time: 20 Minutes
Baking Time: 12 to 15 Minutes
Yield: 7 Dozen
Storage: Airtight Container, Room Temperature
Recipe Type: Cookie, Orange, Oatmeal
Help: Cookie Hints
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