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Originally Featured in Picnic by the Lake.

Plan ahead and chill the cookie dough overnight. The fruity, citrus flavors marry into a truly special and unique flavor. Sliced almonds lend a wonderful crunch to a typically ultra-soft oat cookie.

76 grams sugar

154 grams brown sugar

170 grams softened butter

The zest from 1 orange

5 grams vanilla extract

2 large eggs

160 grams all-purpose flour

4 grams salt

8 grams ground cinnamon

8 grams baking soda

173 grams old-fashioned oats

86 grams sliced almonds

86 grams dried cranberries

Use the paddle attachment of a mixer to cream the sugars and butter until light and creamy. Add the zest, eggs, and vanilla, and stir until evenly chunky but not smooth. Add remaining ingredients, and stir gently until the cookie batter forms and no dry flour or wet batter remains. Scoop into cookie portions. For best flavor, wrap the dough and let rest in the fridge overnight.

When you’re ready to bake, preheat the oven to 350°F and arrange the chilled cookie portions onto a parchment-lined baking sheet. Bake about 14 minutes or until the cookies are mostly golden with a pale center. Let cool fully before gobbling down. Seriously, let them cool first!

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