Crisp oatmeal cookies with a touch of orange and nutmeg. These are delicious and addicting.

Orange Oatmeal Cookies

Ingredients:

Parchment paper or small amount of vegetable shortening for preparing baking sheets

Dough:

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.

Directions:

1. 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.
   
   Dough:
2. 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.
   
   Bake:  
3. 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
   
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