Cranberry Oatmeal Cookies
Cranberry oatmeal cookies are soft and chewy, studded with dried cranberries and drizzled with a delicious citrus glaze.
Yield: 32 cookies
Ingredients
- 2 cups all purpose flour
- 2 cups quick cook oats
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- 1 cup packed light brown sugar
- ¾ cup granulated white sugar
- ¾ cup unsalted butter, softened
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 1 cup sweetened dried cranberries
For the glaze:
- 1 ¾ cups powdered sugar
- 2-3 tablespoons fresh lemon juice
- Zest of 1 large orange
Instructions
- Preheat oven to 350. Line two baking sheets with parchment paper.
- Lightly spoon flour into a measuring cup then use a knife to level the flour for precise measuring. Add the flour to a large bowl, along with the oats, baking powder, cinnamon, baking soda, salt and ground nutmeg. Stir well to combine.
- In a separate large bowl, beat the butter with the brown sugar and white sugar using a stand mixer or hand mixer, until light and fluffy. Add one egg and beat until combined. Add the second egg and the vanilla extract and beat again until well combined.
- Working in three batches, add the flour mixture and dried cranberries to the sugar mixture, stirring in between additions until just combined.
- Lightly wet hands and roll the mixture into 1-inch balls and place on baking sheets. (Do 4 rows with 3 across so there are 12 cookie balls on each baking sheet.) Set the rest of the batter aside.
- Bake at 350 for 13-15 minutes, until the cookies are lightly browned and almost firm. Cool on the cookie sheet for 2 minutes then transfer to a wire rack to cool completely. Repeat with the remaining cookie dough until all of the cookies are baked.
- To make the glaze, combine the powdered sugar, 2 tablespoons of lemon juice and the orange zest in a small bowl and stir until well combined. Add extra lemon juice if needed for consistency. (The glaze should fall in ribbons from a spoon but shouldn’t be runny.)
- Place the glaze in a ziplock plastic bag and cut a small corner off. (Or use a piping bag or a squeeze bottle.) Drizzle the glaze evenly over the completely cooled cookies in zig zag lines. Let set for a few minutes then enjoy!
Notes
Storage: Once cooled, transfer the cookies to a covered container. Store at room temperature for up to 7-10 days. It helps to layer them with wax paper in between, if you are stacking them, so the glaze doesn’t stick to other cookies.
Nutrition
Serving: 1cookie | Calories: 173kcal | Carbohydrates: 31g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 23mg | Sodium: 76mg | Fiber: 1g | Sugar: 20g
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