Servings: 24 Cookies
Ingredients
- ⅔ Cup unsalted butter softened
- ⅔ Cup brown sugar
- 2 large eggs
- 1 ½ Cups old-fashioned oats
- 1 ½ Cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 Dried Cranberries
- 1 ½ cups powdered sugar
- 1 zest of clementine or orange
- 3 Tbsp clementine juice or orange juice
Instructions
- Preheat oven to 375℉
- Using an electric hand or stand mixer, beat butter and brown sugar together in a medium mixing bowl until light and fluffy. Add eggs one at a time, mixing well between each addition.
- In a separate mixing bowl combine oats, flour, baking soda and salt.
- Add oat mixture to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries.
- Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack until room temperature.
- While cookies are baking, start to make the glaze by mixing together the powdered sugar, zest and juice until evenly incorporated.
- Once cookies are cooled, spoon about 1⁄2 tsp. of glaze on each cookie, spreading as desired.
- Allow the glaze to harden (approximately 2 hours).
Notes
Source: Ocean Spray
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