Ingredients
1
cup butter or margarine, softened
3/4
cup granulated sugar
3/4
cup packed brown sugar
1/2
cup buttermilk*
2
eggs
2
cups all-purpose flour
1
teaspoon baking powder
1
teaspoon baking soda
1
teaspoon ground cinnamon
1/2
teaspoon salt
1/2
teaspoon ground nutmeg
2
teaspoons grated orange peel
3
cups quick-cooking oats
1 1/2
cups chopped fresh or frozen cranberries, thawed**
1
cup chopped walnuts
Preparation
Heat oven to 375°F. Grease cookie sheets with shortening. In large bowl, beat butter, granulated sugar and brown sugar until light and fluffy. Add buttermilk and eggs; beat well. Add flour, baking powder, baking soda, cinnamon, salt, nutmeg and orange peel; blend well. Add oats; mix well. Fold in cranberries and walnuts.
Drop by rounded teaspoonfuls onto cookie sheets.
Bake 8 to 10 minutes or until golden brown around edges. Cool 1 minute before removing from cookie sheets. Cool completely.
