Ingredients
- 2 cup all-purpose flour
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cloves
- 1 teaspoon cinnamon
- 1 cup dried cranberries
- 1 cup chopped pecans
- 1/2 cup chopped medjool dates
- 1/2 teaspoon dried ground orange peel or 1 teaspoon fresh orange zest
- 1 1/2 cup dark brown sugar
- 1 cup butter (two sticks)
- 2 cup large eggs
- 1 1/2 cup rolled oats
- 2/3 cup sour milk (2/3 cup of fresh milk + 2 teaspoons fresh lemon juice)
Preparation
Baking Directions:
Preheat oven to 375. (If making sour milk add the lemon juice to the milk and set aside.)
In a large bowl, sift together flour, baking powder, baking soda, salt, cloves and cinnamon.
Set aside.
Place the cranberries, pecans and dates in a small bowl.
Set aside.
Place the butter and the brown sugar in the bowl of an electric mixer and beat on medium high speed until light and fluffy.
Reduce the mixer speed to low and add one egg.
Mix until incorporated, add the second egg.
Turn mixer off.
Add the oats.
Pour in 1/3 of the flour, turn the mixer on medium low.
Add 1/3 of the milk and mix for one or two turns of the mixer.
Being careful not to over mix the cookie dough, add the remaining two thirds of the flour mixture alternately with the remaining sour milk.
Add the cranberries, pecans and dates all at once and stir just until combined.
Drop the cookies by the tablespoonful onto cookie sheets lined with parchment paper or silpat.
Bake 8 to 10 minutes or until golden and cooked through.
