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Chewy Cranberry-Oatmeal Cookies with Orange Icing
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Prep Time:
45 minutes
Total Time:
1 hour
Soft-and-chewy holiday cookies topped with zesty orange glaze.
Ingredients:
  • Reynolds™ Parchment Paper
  • 1 cup packed light brown sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 teaspoons grated orange peel
  • 2 cups quick-cooking oats
  • 1 cup Gold Medal™ all-purpose flour
  • 2/3 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 cup sweetened dried cranberries
  • 1 cup powdered sugar
  • 1/4 teaspoon vanilla
  • 3 to 4 teaspoons orange juice
Instructions:
  • Preheat your oven to 350°F. Prepare a cookie sheet lined with Reynolds Parchment Paper. In a large bowl, cream together butter, brown sugar, eggs, vanilla, and orange peel using an electric mixer or a spoon. Mix in the rest of the cookie ingredients.
  • Arrange cookies on a lined cookie sheet with 2 inches of space between each one.
  • Bake until golden brown, usually 11 to 14 minutes. Transfer to a cooling rack and let cool completely for about 15 minutes.
  • Mix powdered sugar, vanilla, and orange juice in a small bowl until it reaches a drizzling consistency. Transfer the mixture into a resealable plastic bag, snip off a tiny corner, and use the bag to effortlessly drizzle icing over the cookies.

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