3/4 c Sun-maid raisins 3 tb Orange juice or orange Flavor liqueur 1/2 c Butter or margarine; at room Temperature (1/2 lb) 3/4 c Sugar 1 lg Egg 2 ts Orange peel; grated 1 c All-purpose flour 1 ts Baking soda 1 1/2 c Rolled oats 8 oz White chocolate baking chips 1 ts Vegetable oil or shortening Combine orange juice and raisins; let stand overnight. Beat butter and sugar until fluffy. Beat in egg and orange peel. Combine flour and baking soda; stir into butter mixture. Add raisins, any soaking liquid and oats; mix well. Drop dough by rounded teaspoonfuls onto greased baking sheets, spacing 2 inches apart; flatten slightly. Bake at 350~F oven 10-12 minutes. Cool completely. In small, deep bowl, microwave chocolate and oil 3 to 4 minutes on LOW power, stirring once. Let stand 2 minutes; stir until smooth. Dip one-third of cookie; chill on waxed paper-lined baking sheets until chocolate is firm. Makes about 3 dozen. Source:1995 Sun-Maid Growers of California. -----
How To make Orange Spiced Oatmeal Raisins Cookies's Videos
Cranberry Orange Oatmeal Cookies and Healthy Holiday Eating Tips by Lee Ann DiBiase
Makes 9 cookies
Fresh Bananas, peeled and smashed 3 each Peanut Butter ½ Cup Unsweetened Dried 3 Tablespoons Dried Orange Peel 1 Tablespoon Gluten Free Rolled Oats 2 Cups
Heat oven to 350°F. In large bowl, mix ingredients well. Drop dough by rounded tablespoonful's onto ungreased cookie sheets. Bake 10 to 15 minutes for a chewy cookie or 15 to 20 minutes for a crisp cookie. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered
These are refined sugar free, sweetened with a little agave and the cranberries. Dairy free. Gluten free. Vegan and DELICIOUS ???? Someone told me they are “heaven in my mouth”- Just check how the cranberries are sweetened - get the ones sweetened with pineapple juice not sugar.
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Cranberry Orange Spice Cookies Recipe
Learn how to make Orange Spice Cookies. These festive little cookies are spiced generously and covered with dried cranberries. They are a delightful little cookie perfect for sharing.
For the recipe that has detailed information including nutrition, click here:
Recipe tips:
If using a darker pan, reduce temperature 25F (4C) and bake an additional 5 - 10 minutes to prevent over browning.
You can store the batter in the fridge up to 2 days before baking.
Recipes were created by weighing ingredients. For best results, use a scale and not measuring cups. The recipe can be subject to change. Be sure to check website for any alterations.