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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 101
  • Calories from fat: 27%
  • Fat: 3g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.2g
  • Protein: 1.2g
  • Carbohydrate: 17.7g
  • Fiber: 0.7g
  • Cholesterol: 14mg
  • Iron: 0.5mg
  • Sodium: 62mg
  • Calcium: 13mg

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

  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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