Put the oatmeal in a food processor and pulse eight to ten times to just break up the oatmeal. Remove 1/2 cup and transfer to a long shallow pan (like a 7×11-inch Pyrex dish). Add the flour, cinnamon, baking soda, and salt to the food processor and pulse with the remaining oatmeal eight to ten times just to blend the ingredients. Don’t overprocess; the oatmeal should remain coarse.
For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure touse the proper technique填充量杯时。
A very nice oatmeal cookie. Chewy with a slight crispness. There is just a hint of orange. I think they could do with more orange zest and more cranberries. I didn't bother using a food processor and the oatmeal mixed just fine in a bowl with the other dry ingredients. Once the dough was well chilled it was easy to slice using a tomato knife. I only got 4.5 dozen 2.25" cookies.
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