Cranberry, Orange, and Pecan Oatmeal Cookies
1/4 cup vegetable oil
1/4 cup light corn syrup (Karo)
finely grated zest from two navel oranges (use a Microplane grater)
2 teaspoons vanilla
1 whole large egg
2 egg whites from large eggs
3/4 cup light brown sugar (packed)
1/4 cup granulated sugar
1 1/2 cups white whole wheat flour or whole wheat pastry flour (*)
1 1/2 cups all purpose unbleached flour (*)
1 teaspoon salt
2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1 1/2 cups whole oats
1 cup pecans (chopped)
1 cup Craisins (dried sweetened cranberries
Preheat the oven to 375 degrees Fahrenheit. Line baking trays with parchment paper.
Combine all of the wet ingredients in a large bowl. Stir with a whisk to combine well and set aside.
In a medium sized bowl, combine the two flours, salt, cinnamon, and baking soda; stir with a whisk to combine. (*) Lightly measure the flours. That is, fluff up the flour, spoon it into the measuring cup, and then sweep the measuring cup with the back of a knife to level (as opposed scooping the flour out of the canister or bag... this can result in compacting the flour in the measuring cup and adding too much flour).
Dump the flour mixture into the wet ingredients all at once and stir by hand until almost combined. Add in the oats, dried cranberries, and chopped pecans. Stir until all ingredients are well distributed.
Scoop dough onto parchment lined cookie trays. Each cookie should be about the size of a walnut or a slightly rounded tablespoon. I use a cookie scoop that look likes a little ice cream scoop. Slightly flatten each cookie with fingertips moistened with water. If desired, sprinkle about 1/8 of a teaspoon (or less) of granulated sugar on top of each cookie.
Bake cookies in preheated oven for 8 to 10 minutes, or until lightly browned. Allow cookies to cool on cookie sheet for a few minutes, then transfer parchment paper and cookies to counter top to cool completely. Store in an airtight container.