Cranberry Oatmeal Cookies
This recipe is adapted from a Betty Crocker Fall Baking Cookbook.
Servings Prep Time
24cookies 20minutes
Cook Time Passive Time
11-14minutes 15minutes
Servings Prep Time
24cookies 20minutes
Cook Time Passive Time
11-14minutes 15minutes
Ingredients
  • 3/4cup buttersoftened
  • 1cup packed light brown sugar
  • 2 eggs
  • 2teaspoons vanilla
  • 2teaspoons grated orange peel
  • 2cups quick-cooking oats
  • 1cup all-purpose flour
  • 2/3teaspoon baking soda
  • 1teaspoon ground cinnamon
  • 1cup sweetened dried cranberries
For the Icing
  • 1cup powdered sugar
  • 1/4teaspoon vanilla
  • 2tablespoons orange juice
Instructions
  1. Heat oven to 350 degrees. In large bowl, beat butter, brown sugar, eggs, vanilla and orange peel with electric mixer on medium speed until light and fluffy. Stir in remaining ingredients.
  2. Drop dough from a tablespoon onto an ungreased cookie sheet.
  3. Bake 11 to 14 minutes, or until golden brown. Remove from cookie sheet to cool (about 15 minutes).
  4. For Icing – in small bowl, stir powdered sugar, vanilla and enough orange juice to make the mixture thin enough to drizzle over the cookies. Spoon icing into small resealable food-storage plastic bag; cut off tiny corner of bag and squeeze to drizzle icing over cookies.