Cranberry Orange Pistachio Cookies

• Produce

  • 3/4 cups Cranberries, dried
  • 1 1/2 tsp Orange peel

• Refrigerated

  • 1 Egg, large

• Breakfast Foods

  • 1 1/2 cups Rolled oats

• Baking & Spices

  • 1 cup All-purpose flour, unbleached
  • 1 tsp Baking powder
  • 3/4 cups Brown sugar, packed
  • 1/2 tsp Cinnamon, ground
  • 1 Icing, Orange
  • 1 cup Powdered sugar
  • 1/4 tsp Vanilla extract, pure

• Nuts & Seeds

  • 1/4 cup Pistachios

• Drinks

  • 2 tbsp Orange juice

• Dairy

  • 1/2 cup Butter, unsalted
  • 1/4 cup Milk

• Other

  • 1/4 teaspoon ground nutmet

Found on cookingwithcurls.com

Description

Ingredients

• 1/2 cup unsalted butter
• 3/4 cups packed brown sugar
• 1 Large egg
• 1 cup unbleached, all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmet
• 1 teaspoon finely grated orange peel
• 1 1/2 Cups rolled oats
• 1/4 cup milk (I used unsweetened cashew)
• 3/4 cups chopped, dried cranberries
• 1/4 cup chopped pistachios
• Orange Icing
• 1 cup powdered sugar
• 1/2 teaspoon finely grated orange peel
• 1/4 teaspoon pure vanilla extract
• 2 Tablespoons orange juice

Directions

• Preheat oven to 350 degrees. Line baking sheets with parchment paper or silpat, set aside.
• In a large bowl, beat together butter, egg, and brown sugar until creamy.
• Add vanilla, milk, and orange peel, beat to combine.
• Add flour, baking powder, cinnamon, and nutmeg, beat just until combined.
• Stir in oats, pistachios, and cranberries.
• Scoop dough with a cookie scoop, or tablespoon, and place on prepared baking sheets.
• Bake for 10 to 12 minutes for 1 Tablespoon size, or 12 to 14 minutes for cookie scoop size {about 2 Tablespoons}.
• Cookies will be set but still look slightly raw. Remove from oven and let cool on baking sheet for 5 minutes before moving to a wire cooling rack.
• Orange Icing:
• Whisk together powdered sugar, orange peel, orange juice, and vanilla in a small bowl.
• Drizzle icing over cooled cookies.