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Categories:
flour cinnamon nutmeg salt baking soda butter brown sugar vanilla eggs cranberries oats _____ powdered sugar orange juice orange zest
Viewed: 53 - Published at: 3 years agoIngredients
- FOR THE COOKIES:
- 1-1/2 cup Flour
- 2 teaspoons Cinnamon
- 1 teaspoon Nutmeg
- 1 teaspoon Salt
- 1 teaspoon Baking Soda
- 1 cup Butter, Softened
- 1-1/4 cup Firmly Packed Brown Sugar
- 2 teaspoons Vanilla
- 2 whole Eggs
- 1-1/2 cup Dried Cranberries
- 2 cups Old Fashioned Oats
- _____
- FOR THE GLAZE:
- 1-1/2 cup Powdered Sugar
- 3 Tablespoons Orange Juice
- 1 Tablespoon Orange Zest
Method
- In a bowl mix the flour, cinnamon, nutmeg, salt and baking soda.
- In another bowl cream the butter and sugar. Add the vanilla and eggs and mix until smooth. Then add in the flour mixture, once combined stir in the dried cranberries and oats.
- Using a sorbet scoop or a tablespoon, scoop dough onto a cookie sheet and bake at 350°F for 10-12 minutes or until golden brown. Leave on the cookie sheet to cool for a few minutes then transfer to a cooling rack.
- While the cookies are in the oven, begin making the orange glaze.
- Whisk together the powdered sugar, orange juice and orange zest. Add more juice for a thinner consistency OR add more powdered sugar to thicken it up as you wish. It should be thick but pourable, not super runny. If you have one, pour the orange glaze into a squeeze bottle otherwise just leave it in the bowl.
- Once the cookies have cooled you can drizzle the orange glaze over the cookies. If you don't have a squeeze bottle, dip a fork into the glaze and drizzle it over the cookies. The icing will set up nicely if you let them sit out for about half an hour. Store in an air tight container.
