INGREDIENTS:
Cookies:
2 cups all-purpose flour
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
DIRECTIONS:
1. Preheat oven to 350 degrees
2. To prepare cookies, lightly spoon flour into dry measuring cups; level with 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 degrees for 15 minutes or until almost firm. Let stand on baking sheets 2 minutes. Remove cookies from baking sheets; cool completely on a wire rack.
3. 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 a one corner of bag; drizzle glaze over cooled cookies.
Yield: 55 cookies
selected by Adeena
7 comments:
YUM! These are great cookies, and flavors that I never would have thought to put together before. The citrus with the oatmeal is a great combination. I added mini chocolate chips to the cookies (Mark asked why there was no chocolate in the recipe, and I figured it never hurts to add chocolate). I also used pumpkin pie spice instead of nutmeg & cinnamon (didn't have any nutmeg) Super easy to make, and the recipe makes a LOT of cookies.
We tried the cookies before adding the glaze, and they were quite good without it. So I would make them again with or without the glaze. I also think the glaze would be great on a lemon poppyseed cake, or a plain pound cake. I'm a sucker for a glaze, so I'll definitely use it again.
Annie - just read your post about the dry cookies. I found they really only needed to be baked for 10 minutes to be done and still moist.
I really enjoyed this recipe and will go back to it next time I need to make oatmeal cookies, whether I want to use cranberries, raisins, chocolate chips or a mixture. I thought the spices added a nice touch, and they were easy to make. Right after I baked them they were nice and moist, but they did harden up a bit over the next day or so. Cooking them for a bit less could be a good idea. I served them at a party and then brought the leftovers to work, where comments of praise flew, and they were gone in minutes. Trader Joe’s was out of regular dried cranberries, so I used the orange infused ones, and since I ran out of time to make the glaze, they still had the citrus touch. Next time I would like to try the glaze as well.
I also liked this recipe and made a double batch to use some as gifts. I always have a very hard time making cookies as small as the recipe usually directs, so my first few trays produced really flat, square cookies because they smooshed into each other as they baked. I made the next 60 (!) cookies one-inch as directed and they came out much nicer looking.
I did make the glaze, but I was out of oranges so I used a tangerine. It was very sweet, and I actually forgot to eat one of the cookies with the glaze, but I brought them to a Hanukkah party last night and everybody loved them. (So I directed them to our website for the recipe!) I had a few of the flatter ones for breakfast this morning and they were a little crispier than I ussually prefer my cookies, but still a little chewy and very delish.
Good recipe, Adeena!
I have mixed reviews - really like the recipe in that it was very easy to use and I loved the mix of flavors, especially with the cranberries.
I think I cooked mine too long - I was afraid they would be gooey and inedible if I left them in for only 10 minutes and I think that was my mistake b/c after a few hours they were already hard and crunchy, which made my tasters unhappy.
I LOVED the glaze - I had never made one before and couldn't believe how tasty and easy it was. I definitely gloated about my cooking prowess after making it.
So, basically, I would try the recipe again and just take them out sooner. Probably that would make the difference between an average-tasting cookie (mine) and a rave-review cookie (all of yours!)
Happy Holidays everyone. May the new year bring much happiness and health (and yummy new recipes)!
I agree with the rest of the members who posted their comments. I LOVED this recipe. Known to have a sweet tooth, I endulged in the cookies and it's so hard to stop. I will definitely try this recipe again.
I baked the cookies for 15 minutes and they came out fine and moist. They are a little fragile as they are thin and especially after adding the glaze, they even became easier to break. They seem to stay moist after 2 days. I wonder if I had a little more butter than the recipe asked...?
Post a Comment