Citrus-Drizzled Cranberry-Oatmeal Cookies

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.

Yield:

55 cookies (serving size: 1 cookie)

Recipe from

Nutritional 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

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

Preparation

Preheat oven to 350°.

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.

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.

Note:

David Bonom,

December 2006