Cranberry-Orange Oatmeal Cookies

We hosted a neighborhood open house this weekend and my invite read "seasonal beverages and munchies".  But what seasonal munchies to serve?  Hummus would go well with fall carrots, radishes, broccoli  and all of the various colors of cauliflower now in the farm markets; Pumpkin Pie Muffins (mini) and Fiery Pumpkin Seeds also made the list. But cookies.... Browsing through Sarah Leah Chase's Cold-Weather Cooking  I found an interesting recipe for Cranberry-Oatmeal Cookies (page 111) but was put off by the amount of butter (1 1/2 cups/3 sticks to make 24 cookies). Taking the idea, I decided to modify my old standby recipe for Oatmeal Cookies and was pleased with the result.  While normally I would just add a "variation" to the original recipe, I decided this is such a great option for a more healthy holiday cookie, I would give it its own post. If you want a truly awesome (holiday splurge) cookie, go for the Awesome Oatmeal Cookies with the cranberry (rather than raisin) option.

Preheat oven to 350 degrees F.

Beat together until creamy (I use food processor fitted with steel blade):

¾ c canola oil (or 1/2 c canola oil + 1/4 c orange juice)
1 c firmly packed brown sugar
½ c granulated sugar
1 egg (I usually use 1/4 c "egg product")
¼ c orange juice
Zest of one orange (optional)
1 t vanilla

Then add:

3 c oats, uncooked (traditional, not quick-cook)
1 c flour
½ t soda

Pulse mixer just to blend oats with other ingredients; don't pulverize the oats! Mix in by hand not with food processor:

2 c (8oz) cranberries, coarsley chopped
1/3 c nuts (I use walnuts/pecans), coarsley chopped

Drop by rounded teaspoon onto greased or non-stick cookie sheet. Bake ~15 minutes.

Cool on wire rack.

Reviewed 5/14/17
Revised 11/14/2024 changed olive oil to canola oil