Serves:
24 people
Cooking Time:
35 minutes
Ingredients
- 1 (7-ounce) box Odense Almond Paste, grated
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups sugar
- 3 teaspoons grated orange rind
- 2 eggs
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 1/2 cups oats (rolled or quick, not instant oatmeal)
- 1 (6-ounce) bag dried, sweetened cranberries
- 1 cup white chocolate chips
Instructions
Cranberries, white chocolate chips, and Odense Almond Paste make a classic combination. The addition of orange zest gives this cookie a tasty flair.
- Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
- In a large bowl, combine butter, sugar, Odense Almond Paste, and grated orange rind. Beat with an electric mixture on low speed until combined, then beat on high for 3 minutes.
- Add eggs to almond mixture and beat until light and fluffy. Mix in vanilla.
- Sift flour with baking soda, baking powder, and salt. Add flour mixture to mixing bowl and combine with oats, cranberries, and white chocolate chips. Mix until combined.
- Drop by rounded tablespoons onto a baking sheet (a cookie scoop works well for this step). Bake 12 to 14 minutes or until bottoms are lightly browned.
- Cool cookies on the pan until firm enough to transfer to a wire rack.
