Categories: cookies, cooking light, dessert

Ingredients

• 1 cup sweetened dried cranberries (such as Craisins) or raisins
• 1/2 cup orange juice
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/4 cup butter or stick margarine, softened
• 2 tablespoons light-colored corn syrup
• 1 large egg
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3 cups regular oats
• 1/3 cup coarsely chopped walnuts
• 1 tablespoon grated orange rind
• Cooking spray

Directions

1. Preheat oven to 375°.

2. Combine cranberries and orange juice in a bowl; cover and let stand 10 minutes.

3. Beat the sugars and butter at medium speed of a mixer until light and fluffy. Add corn syrup and egg; beat well. Stir in cranberry mixture.

4. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking soda, baking powder, and salt in a bowl, stirring well with a whisk. Add the oats, walnuts, and orange rind; stir well. Add to sugar mixture; stir until well-blended.

5. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 375° for 8 minutes or until almost set. Cool on a wire rack.

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