Champion Chow Down: Citrus Glazed Coconut Cranberry Oatmeal Cookies

Wow - I totally forgot to post this recipe! My sincerest apologies :) These glazed oatmeal cookies are such a neat twist on traditional oatmeal - and cranberries instead of raisins is a perfect match to the tangy citrus. Afterall, these did win the champion ribbon at the county fair this year! Don't be afraid to mix it up a little bit - a lime glaze is also to die for...

Don't forget to print this out - or write it down... it's a keeper, I promise!




Adapted from Cooking Light:

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

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.