Chewy Cranberry-Oatmeal Cookies with Orange Icing

 

Reynolds™ Parchment Paper

3/4

cup butter or margarine, softened

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

• 1 Heat oven to 350°F. Line cookie sheet with Reynolds Parchment Paper; set aside. In large bowl, beat butter, brown sugar, eggs, vanilla and orange peel with electric mixer on medium speed, or mix with spoon. Stir in remaining cookie ingredients.
• 2 On lined cookie sheet, place cookies 2 inches apart.
• 3 Bake 11 to 14 minutes or until golden brown. Remove from cookie sheet to cooling rack; cool completely, about 15 minutes.
• 4 In small bowl, stir powdered sugar, vanilla and enough orange juice until thin enough to drizzle. Spoon into small resealable food-storage plastic bag; cut off tiny corner of bag. Squeeze bag to drizzle icing over cookies.