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!
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.
Linked to Thursday Recipe Swap