ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Citrus-Drizzled Cranberry-Oatmeal Cookies

Yield 55 cookies (serving size: 1 cookie)
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

  • Cookies:
  • 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
  • Glaze:
  • 1 1/2 cups powdered sugar
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons grated orange rind

Nutrition Information

  • calories 101
  • caloriesfromfat 27 %
  • fat 3 g
  • satfat 1.7 g
  • monofat 0.8 g
  • polyfat 0.2 g
  • protein 1.2 g
  • carbohydrate 17.7 g
  • fiber 0.7 g
  • cholesterol 14 mg
  • iron 0.5 mg
  • sodium 62 mg
  • calcium 13 mg

How to Make It

  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.