OMG, these cookies are amazing! The flavor combination of the toasted oatmeal and sweet dried cranberries with warm spices and fresh citrus is delish. It’s hard to believe they are gluten free. Instead of flour, half of the roasted oats are ground up in a food processor. It’s an extra step that makes a huge difference by adding an extra layer of flavor. I dare you to eat just one!
1 pound (16 oz or 5 2/3 cups) old-fashioned rolled oats
1 teaspoon baking powder
½ teaspoon cardamom
½ teaspoon ground cloves
1/8 teaspoon salt
10 ounces butter, room temperature
6 ounces (¾ cup) dark brown sugar, packed
3 ½ ounces (½ cup) sugar
2 eggs, slightly beaten
1 teaspoon vanilla
1 teaspoon orange blossom water
1 tablespoon orange zest
8 ounces dried cranberries
Makes around 3 dozen cookies
Preheat oven to 375° Fahrenheit.
Spread oats on an unlined baking sheet. Bake for 10 minutes then stir the oats. Continue baking for another 10 minutes. Cool for 2-5 minutes.
Line two cookie sheets with parchment paper.
In a food processor, grind half of the toasted oats (8 ounces) for a couple of minutes. Add the baking powder, spices and salt. Pulse to combine.
In a large bowl, cream the butter and sugars. Beat for a few minutes until light in color. Scrape down the sides then add the eggs, vanilla, orange blossom water and zest. Mix well.
Slowly add the ground oat mixture to the large bowl. Mix well.
Slowly add the remaining oats.
Finally, add the cranberry. Stir with a large spoon until well combined.
Scoop one-ounce rounds of dough. Place two inches apart on lined cookie sheets.
Bake for 12 minutes or until edges are golden brown. Leave cookie on the baking sheet for a couple of minutes before moving to a cooling rack.
Adapted from a recipe by Alton Brown.