Now that it’s almost fall, I decided to develop a recipe for a fall/winter cookie. And I know what you’re thinking, what the heck is a “fall/winter” cookie? Well, it’s the equivalent of serving stew in autumn and throughout the winter. Stew just tastes better when it’s raining cats and dogs outside and there’s even a hint of snow in the air than when the temperatures are in the upper 80’s. So, a cookie that featured dried cranberries sounded like it would be perfect as the days start getting shorter, temperatures gradually decrease, and holiday decorations in every store front are just around the corner.   

And what flavor goes better with dried cranberries than orange? And then there have to be nuts to give the cookies a bit of crunch. And because we are trying to eat healthier, lots of oats in the mix and the exclusive use of whole wheat flour. And what do you get? You get a really good cookie that is easy to make and would be a perfect addition to any holiday dessert selection. Like I said – a fall/winter yummy.

So, if you too would like to serve an oatmeal cookie that is just a bit different than your standard oatmeal cookie but is sure to be loved by one and all, this is the cookie for you.

Well, this is a special day at our house. Whistle Lake Jazz Quartet is recording in our living room. So, my only job is to feed the guys when they take a break. And you know my favorite things to do are listen to really good live music and feed people. So, I am one happy gal today. (See pictures of the guys below.)

Of course, I am usually a happy person. I was blessed with parents that taught me to be happy by both word and deed. My father especially stressed that I should be happy with what I had. Not that I shouldn’t strive to improve my situation if warranted. But not to be a “grass is always greener” kind of person. If I wanted greener grass, then I should work to make it happen! Therefore, metaphorically speaking, I have always had green grass.

May you too also be happy with what you have and treasure the world you live in.

Peace and love to all.  

2 T. Cointreau (or your favorite orange liqueur or just plain orange juice)

1 c. dried cranberries

¾ c. (1½ sticks) unsalted butter, room temp.

1 c. brown sugar , packed

2 eggs

1½ tsp. vanilla extract

½ tsp. orange oil or 1 tsp. orange extract  or 1 tsp. frozen orange juice concentrate

zest from 1 lg. orange

1½ c. whole wheat pastry flour

½ tsp. coarse sea salt

1 tsp. baking soda

½ tsp. ground cinnamon

3 c. rolled oats

¾ c. roughly chopped walnuts

Place the Cointreau and the dried cranberries in a small saucepan. Bring to a boil, stir, then remove from heat, cover, and let sit until cool.

In the bowl of your stand mixer, cream the butter and brown sugar together until smooth. Beat in the eggs one at a time, then add the vanilla, orange oil, and orange zest.

Whisk the flour, salt, baking soda, and cinnamon together in a mixing bowl; add to the butter mixture. Then mix in the oats, dried cranberries (plus any remaining liquid), and chopped walnuts.

Using a #40 (1½ T.) ice cream scoop, drop dough onto a parchment paper lined baking sheet as close together as possible. (Use a baking sheet that will fit in your refrigerator.) Gently pat each dough ball down just a bit. Refrigerate the dough balls for at least 4 hours or overnight. (Overnight preferred.)

Just before placing in the oven, transfer some of the dough balls to another parchment paper lined baking sheet and allow about 2-inches between each cookie. (I needed two pans to bake these cookies.)

Bake in a pre-heated 350-degree oven for about 14 minutes or until lightly golden brown and just set. Do not overbake. Remove from oven and allow cookies to cool on baking sheet for 7-8 minutes before removing to a wire rack to cool completely. Store in an airtight container.