1 cup butter, softened
1 cup packed brown sugar
½ cup sugar
2 eggs
1 ½ teaspoons vanilla extract
1 tablespoon grated orange zest
1 teaspoon Grand Marnier (can substitute orange extract)
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 cups uncooked oats
1 cup dried cranberries (5 oz. package)
Preheat oven to 350° F. In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla, orange zest and orange extract. Combine the flour, baking soda and cinnamon; stir into the butter mixture. Stir in the oats and cranberries. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven, or until golden brown (If using stoneware baking sheets, bake 12-13 minutes). Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.
Laura
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