Citrus-Drizzled Cranberry Oatmeal

Yield: 55 cookies

Cookie Ingredients

• 2 cups all-purpose flour (about 9 ounces)
• 2 cups quick oats
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon baking soda
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• 1 cup packed light brown sugar
• ¾ cup granulated sugar
• ¾ cup butter, softened
• 1½ teaspoons vanilla extract
• 2 large eggs
• 1 cup sweetened dried cranberries
• Cooking spray

Glaze Ingredients

• 1½ cups powdered sugar
• 3 tablespoons fresh lemon juice
• 2 teaspoons grated orange rind

Procedure

1. Preheat the oven to 350°F.
2. To prepare the cookies, lightly spoon the flour into dry measuring cups and level with a knife.
3. Combine the flour and the next 6 ingredients (through salt) in a bowl.
4. Combine the brown sugar, granulated sugar, and butter in a large bowl, and beat with a mixer at medium speed until well blended.
5. Add the vanilla and eggs and beat well.
6. Gradually add the flour mixture and cranberries. Beat at low speed until combined.
7. Shape the dough into 1-inch balls.
8. Place balls 2 inches apart on baking sheets coated with cooking spray.
9. Bake at 350°F for 15 minutes or until almost firm.
10. Remove from oven and let stand on baking sheet for 2 minutes.
11. Remove from baking sheet and cool completely on a wire rack.
12. To prepare the glaze, combine the powdered sugar and the remaining ingredients in a bowl, stirring with a whisk.
13. Spoon the mixture into a small zip-top plastic bag.
14. Snip a small hole in one corner of the bag and drizzle glaze over the cooled cookies.

Credits

Recipe courtesy Cooking Light magazine.