Ingredients:

  • 1 cup (225 g) unsalted butter, softened
  • 3/4 cup (150 g) brown sugar, packed
  • 3/4 cup (150 g) granulated sugar
  • 2 large eggs
  • Zest of 1 large orange
  • 1 teaspoon vanilla extract
  • 2 cups (200 g) rolled oats
  • 1 1/2 cups (190 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (120 g) dried cranberries, chopped
  • 1 cup (100 g) chopped nuts (optional)

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs, orange zest, and vanilla extract until well combined.
  3. In another bowl, whisk together the rolled oats, all-purpose flour, baking soda, and salt.
  4. Gradually add the dry mixture to the wet mixture, stirring until just combined. Fold in the cranberries (and nuts if using).
  5. Use a cookie scoop or tablespoon to drop rounded dough onto the prepared baking sheet, leaving space between each cookie.
  6. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the centres look slightly underbaked.
  7. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.