MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Oatmeal-Cranberry Cookies (Freeze And Slice)
Categories: Cookies
Yield: 1 Batch

1/3 c Orange juice
1/2 c Dried cranberries
1 3/4 c Old-fashioned oatmeal
1 1/4 c Unbleached all-purpose flour
1 ts Ground cinnamon
1/2 ts Baking soda
1/2 ts Table salt
3/4 c Unsalted butter; slightly
-firm
1 ts Orange zest; finely grated
3/4 c Dark brown sugar; very
-firmly packed
1/4 c Granulated sugar
1 lg Egg
1 1/2 ts Pure vanilla extract

Tip: For the best results, measure your flour by weight instead of
volume. (1 cup of all-purpose flour equals 4-1/2 oz)

Mix the dough:

In a small saucepan, heat the orange juice until very hot. Add the
cran-berries; let steep off the heat until softened, about 15 minutes.
Drain the cranberries, pat dry on paper towels, and coarsely chop
into 1/4" pieces.

Put the oatmeal in a food processor and pulse eight to ten times to
just break up the oatmeal. Remove 1/2 cup and transfer to a long
shallow pan (like a 7x11" Pyrex dish). Add the flour, cinnamon,
baking soda, and salt to the food processor and pulse with the
remaining oatmeal eight to ten times just to blend the ingredients.
Don't overprocess; the oatmeal should remain coarse.

In the bowl of a stand mixer fitted with the paddle attachment, beat
the butter and orange zest on medium low until well blended, about 2
minutes. Add both sugars and mix for another 2 minutes. Blend in the
egg and vanilla, scraping the bowl as needed. Reduce the mixer speed
to low. Add half of the dry ingredients, then the cranberries, and
then the remaining dry ingredients. Mix just until combined.

Shape the dough:

Have ready six 15" sheets of plastic wrap. Portion the dough into
thirds. Drop spoonfuls of dough onto each sheet and use the plastic
to roll and shape the dough into logs about 8" long. Refrigerate the
dough to firm it slightly, about 30 minutes. When chilled, roll one
log at a time in the reserved oatmeal. Reroll each log tightly in a
clean sheet of plastic wrap, twisting the ends firmly to seal. With
your hands at either end of the log, push firmly toward the center to
compact the log so it measures about 7" long and 1-1/2" thick.
Refrigerate the logs until firm enough to slice (they must be very
well chilled), about 4 hours, or freeze for up to three months.

Bake the cookies:

Position racks in the upper and lower thirds of the oven. Heat the
oven to 350°F. Line two rimmed baking sheets with parchment. Working
with one log at a time, use a tomato knife or other small serrated
knife to slice the dough into 1/4"-thick rounds, using a gentle
sawing motion. Set the rounds 1" apart on the prepared pans. Bake the
cookies until set on top and lightly browned around the edges, about
15 minutes, rotating the pans as needed for even browning. Let cool
on the sheets for about 5 minutes before transferring the cookies to
racks. When cool, store between sheets of waxed paper in an airtight
container for up to a week, or freeze for up to three months.

Recipe FROM: <gemini://gmi.noulin.net/cooking/106.gmi>

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