ANNOUNCING: Change is part of life, and apparently, it's part of blogging, too. As of September 5, 2013, I'm merging The Virtual Goody Plate with Disco Mom Takes on the World and whatever else may henceforth spill from my fingertips (and kitchen), into one great new blog. I hope you'll join me there in exclaiming, "THIS IS AWESOMELAND."

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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