Featuring cranberries, raisins, orange peel and vanilla chips, these cookies are always a fun, colorful option for fall snacking. They look lovely on a dessert tray and make a great addition to winter baking lineups as well.
—PAT HABIGER SPEARVILLE, KS
PREP: 15 MIN. • BAKE: 10 MIN./BATCH • MAKES: 6 DOZEN
1 cup butter, softened
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 cups quick-cooking oats
1 cup raisins
1 cup coarsely chopped fresh or frozen cranberries
1 tablespoon grated orange peel
1 package (10 to 12 ounces) white baking chips
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture. Stir in the oats, raisins, cranberries and orange peel. Stir in the baking chips.
2. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until the edges are lightly browned. Cool on wire racks.
5 STAR TIP
A quick and easy way to switch up cookie recipes is to replace vanilla extract with almond extract or imitation maple or caramel extract.