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.
