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Ingredients

1 cup softened butter ½ cup brown sugar ½ cup white sugar 2 eggs ½ teaspoon orange extract ½ teaspoon vanilla extract 1 ½ cups all-purpose flour ¼ teaspoon salt 1 teaspoon baking powder 1 teaspoon pumpkin pie spice 2 ½ cups rolled oats ½ cup chopped walnuts 1 cup dried cranberries

Nutrition Info

114 calories carbohydrate: 14.3 g cholesterol: 20.5 mg fat: 5.9 g fiber: 0.8 g protein: 1.7 g saturatedFat: 3 g servingSize: - sodium: 61.1 mg sugar: 6.9 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Cream together butter and the brown and white sugars in a bowl until smooth. Beat in the eggs, vanilla and orange extract.
In a separate bowl, combine the flour, salt, baking powder and pumpkin pie spice, stir flour mixture into the sugar mixture. Add the rolled oats, walnuts and cranberries and mix thoroughly. Using a small ice cream scoop or teaspoon, drop rounded scoops of dough onto the prepared cookie sheet.
Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

42 cookies

An oatmeal-raisin cookie with a twist.