Citrus-Drizzled Cranberry-Oatmeal Cookies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 55 |
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Sweetened dried cranberries lend color and sweet-tartness to these oatmeal cookies. Make them up to three days ahead, and store in an airtight container. Ingredients:
2 cups all-purpose flour (about 9 ounces) |
2 cups quick-cooking oats |
1 teaspoon baking powder |
1 teaspoon ground cinnamon |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/2 teaspoon ground nutmeg |
1 cup packed brown sugar |
3/4 cup granulated sugar |
3/4 cup butter, softened |
1 1/2 teaspoons vanilla extract |
2 large eggs |
1 cup sweetened dried cranberries |
cooking spray |
1 1/2 cups powdered sugar |
3 tablespoons fresh lemon juice |
2 teaspoons grated orange rind |
Directions:
1. Preheat oven to 350°.
2. To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, quick-cooking oats, baking powder, cinnamon, baking soda, salt, and ground nutmeg in a bowl. Combine brown sugar, granulated sugar, and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and eggs; beat well. Gradually add flour mixture and cranberries; beat at low speed until combined. Shape dough into 55 (1-inch) balls. Place the balls 2 inches apart on baking sheets coated with cooking spray. Bake at 350° for 15 minutes or until almost firm. Let stand on the baking sheets 2 minutes. Remove cookies from baking sheets; cool completely on a wire rack.
3. To prepare glaze, combine powdered sugar and remaining ingredients in a bowl, stirring with a whisk. Spoon mixture into a small zip-top plastic bag. Snip a small hole in 1 corner of bag; drizzle glaze over cooled cookies.
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