Rating: 4.5 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

David Bonom
Recipe by Cooking Light December 2006

Gallery

Recipe Summary test

Yield:
55 cookies (serving size: 1 cookie)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

    Advertisement
  • 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.

Nutrition Facts

101 calories; calories from fat 27%; fat 3g; saturated fat 1.7g; mono fat 0.8g; poly fat 0.2g; protein 1.2g; carbohydrates 17.7g; fiber 0.7g; cholesterol 14mg; iron 0.5mg; sodium 62mg; calcium 13mg.
Advertisement