1/2 cup butter, softened
1 cup brown sugar
1/2 teaspoon vanilla extract
1 1/2 teaspoons orange extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup orange juice
1 (8 ounce) can cranberry preserves
6 cups rolled oats
1 (16 ounce) can fruit preserves
1 1/2 cups rolled chocolate syrup
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the butter, brown sugar, and vanilla. Beat in the flour, baking powder, baking soda, and salt. Stir in the orange juice and orange preserves. Mix in the orange preserves. Combine the flour and orange preserves; beat into the creamed mixture until well blended. Fold in the rolled oats and fruit preserves. Drop by rounded spoonfuls onto the cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, or until a toothpick inserted into the center of the cookie comes out clean. Allow cookies to cool on baking sheets for 1 minute before removing to a wire rack to cool completely.
To make the filling: Stir together the orange preserves, orange juice, cranberry preserves, oranges, oranges, cranberry preserves, orange juice, cranberry preserves, orange juice, cranberry preserves, orange juice, cranberry preserves, orange juice, cranberry preserves, orange juice, cranberry preserves.