| Yield | |
|---|---|
| Source | Cooking Light, December 2006 |
| Prep time | 1 1⁄2 hours |
| Yield | |
|---|---|
| Source | Cooking Light, December 2006 |
| Prep time | 1 1⁄2 hours |
| 2 | Cup | Flour |
| 2 | Cup | 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 | Brown Sugar |
| 3⁄4 | Cup | Sugar |
| 3⁄4 | Cup | Butter (softened) |
| 1 1⁄2 | Teaspoon | Vanilla Extract |
| 2 | Eggs | |
| 1 | Cup | Dried Cranberries |
| 1 1⁄2 | Cup | Powdered Sugar |
| 3 | Tablespoon | Lemon Juice |
| 2 | Teaspoon | Orange Zest (grated) |
1.Preheat oven to 350 degrees.
2.To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, oats, baking powder, cinnamon, baking soda, salt, and nutmeg in a bowl. Combine brown sugar, 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 degrees 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, lemon juice, and orange zest 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.