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(makes 4 dozen)
1 1/2 cups white flour
1/2 cup whole-wheat flour
2 tsp. ground cinnamon 1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1/8 tsp. ground cloves
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3/4 cup unsalted butter, softened
1 cup packed dark-brown sugar
2 eggs, room temperature
1/2 cup maple syrup
2 tsp. vanilla extract
Zest of one orange
2 1/2 cups old-fashioned rolled oats
1 1/2 cups dried cranberries, coarsely chopped
1 1/2 cups toasted pecans, coarsely chopped
Preheat oven to 350 degrees. In a medium bowl, whisk together flours, spices, baking powder, baking soda, and salt. In a large bowl, cream the butter and dark-brown sugar together until light and fluffy. Mix in eggs. Then add maple syrup, vanilla, and orange zest. Add flour mixture into butter mixture. When almost incorporated, stir in the oats, cranberries, and pecans. Place tablespoon-size dollops on a buttered baking sheet; bake for 12 to 15 minutes. Let cool on baking sheet for 5 minutes before transferring to a wire cooling rack.