Saturday, December 27, 2008

VGP #27 Citrus-Drizzled Cranberry Oatmeal Cookies

I'm thinking of the Friends episode in which Phoebe told Rachel she makes the best oatmeal raisin cookies in the world. Rachel takes a bite, loves them, and wants to know why she's never had them before.

Phoebe's classic answer: "Oh, I don't make them a lot because I don't think it's fair to the other cookies."

Well I don't make oatmeal cookies a lot either, mostly because if it's a choice between making cookies with chocolate or without chocolate, I always choose the chocolate. So
metimes I put oatmeal in my chocolate chip cookies. But as we've seen this month I've branched out a little, and this citrus-y cookie from Cooking Light (December 2006) caught my eye. I do like dried cranberries better than raisins, and I do also love a lemony glaze.

You couldn't ask for more in an oatmeal cookie. The spices are just right, the cranberries are tart and festive, and the drizzle gives you a zing on the tastebuds before you even take a bite. They are crisp on the outside, soft inside, and overall a delicious addition to any goody plate or glass of milk. Mmmm...

2 cups all purpose flour
2 cups quick-cooking oats
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp nutmeg
1 cup packed brown sugar
3/4 cup white granulated sugar
3/4 cup butter, softened

1 1/2 tsp vanilla extract
2 large eggs
1 cup sweetened dried cranberries
Cooking spray

1 1/2 cups powdered sugar
3 T fresh lemon juice
2 tsp grated orange rind

1. Preheat oven to 350. Lightly spoon flour into dry measuring cups; level with knife. Combine flour, oats, baking powder, cinnamon, baking soda, salt and nutmeg in a bowl.

2. Combine brown sugar, granulated sugar, and butter in a large bowl; beat with 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.

3. Shape dough into 1-inch balls (or I like to use a cookie scoop.) P
lace balls 2 inches apart on baking sheets coated with cooking spray or parchment paper. Bake for 15 minutes or until almost firm. Let stand on baking sheets 2 minutes. Remove cookies from baking sheets, and cool completely on wire rack.

4. To prepare glaze, combine powdered sugar, lemon juice and orange rind in a small bowl, whisking until smooth. Spoon mixture into a ziploc bag and snip the corner; drizzle glaze over cooled cookies.

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