These oatmeal cookies have a seasonal twist, combining tangy citrus and jewel-like cranberries with a buttery, chewy oatmeal dough.

Ingredients

• 1 1/2 cups rolled oats
• 1 cup whole wheat pastry flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 stick butter
• 1 cup brown sugar
• 1 large egg
• 1 tablespoon orange zest and 1/4 cup juice
• 1 teaspoon vanilla extract
• 1 cup dried cranberries

Preparation

• Heat the oven to 350°F. Line 2 large sheet pans with parchment paper. In a medium bowl, combine the oats, flour, baking soda, salt, and tangerine zest and toss to combine. In a large bowl cream the butter. Add the brown sugar and beat until light and fluffy, about 2 minutes. Add the egg and beat until combined. Beat in the tangerine juice and vanilla; the mixture will appear to have curdled slightly. Stir in the flour mixture until well mixed, then stir in the cranberries.
• Form heaping tablespoon-sized portions of dough and place on the sheet pans, about 3 inches apart. Don't flatten the cookies—they will spread on their own. Bake for 6 minutes, then rotate the pans, reversing their positions in the oven. Bake for 6 minutes longer. Cool for at least 5 minutes before using a spatula to transfer the cookies to the racks to finish cooling completely. Repeat the baking process with the remaining dough.
• These cookies keep, tightly covered, for up to a week at room temperature.