These oatmeal cookies are perfect for the holidays. The orange peel enhances the cookie with a wonderful citrus flavor that is not overpowering. It’s a great cookie to pack in a stacker container and take along on a hike, bike ride, or trip to the ski resort.
Servings: Makes about 42 cookies
Ingredients:
- 2 cups rolled oats
- 3/4 cup granulated sugar
- 1 tsp baking soda
- 1/4 tsp ground nutmeg
- 2 tsps. finely shredded orange peel
- 1 cup King Arthur’s all-purpose flour
- 1 cup chopped nuts
- 3/4 cup unsalted butter
- 3/4 cup packed brown sugar
- 1/2 tsp ground cinnamon
- 2 eggs
- 1 tsp vanilla
- 1 1/2 cups raisins
Powdered Sugar Icing:
- 1 cup powdered sugar
- 1/4 tsp vanilla
- 1 tsp orange juice
- 2 – 4 tsp milk
Instructions:
- To make the oat flour, place 1/2 cup of rolled oats in a blender. Blend till oats are reduced to a powder. Place in a bowl and repeat with the remaining oats, 1/2 cup at a time. Once complete, you should have 1-1/2 cups of oat flour.
- Beat butter with an electric mixer. Add granulated sugar, brown sugar, baking soda, cinnamon, and nutmeg. Beat for about 3 minutes.
- Add eggs, orange peel, and vanilla to the butter mixture and beat until combined.
- Beat in oat flour and as much of the all-purpose flour as possible, occasionally scraping the sides and bottom of the bowl. With a wooden spoon, mix in the remaining all-purpose flour, raisins, and walnuts.
- Using a tablespoon for measuring, drop dough onto a parchment-lined cookie sheet two inches apart.
- Bake in a 375-degree F oven for 9 – 11 minutes or until edges are brown.
- Cool on a cookie sheet for 5 minutes before removing to a wire rack.
- Drizzle with Powdered Sugar Icing.
Powdered Sugar Icing:
- Mix all of the ingredients together to make a drizzling consistency. Use a small whisk to drizzle cookies.
Recipe compliments of OPL Master Naturalist and Home Chef Yvonne Dwyer
Eating more fruits and vegetables is good for you and the planet. Find more delicious OPL-recommended plant-rich recipes here.
