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Chewy Cranberry-Oatmeal Cookies with Orange Icing

Fresh orange glaze sets off these soft-and-chewy holiday cookies.

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( 6 Ratings)

6 Ratings

5 Stars 83%

4 Stars 17%

3 Stars

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Member Reviews ( 5 )

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Prep Time 45 min
Total Time 60 min
Servings 24

Ingredients

: Reynolds™ Parchment Paper

Cookies

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

Icing

1: cup powdered sugar

1/4: teaspoon vanilla

3: to 4 teaspoons orange juice

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Directions

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.

EXPERT TIPS

Expert Tips

Ungala Gillespie from St. Petersburg, FL created this recipe for a Celebrate the Season Holiday Cookie Contest.

"Can you say chewy? I have always loved the texture of a hearty oatmeal cookie and I’ve always been a fan of a chewy cookie over a crisp one. This is why I love this cookie so much. Tart but sweet and very chewy!" Ungala Gillespie

Place food directly on Reynolds® Parchment Paper and bake as directed. Treats will bake evenly and release from paper with ease. Plus, because you're baking right on the paper, clean-up is a breeze.

You’ll need 1 medium orange for the grated peel in the cookie dough and the juice in the icing.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie

Calories: 180
Calories from Fat: 60),

% Daily Value

Total Fat: 7g; 7%
(Saturated Fat 4g, 4% Trans Fat 0g 0% ),
Cholesterol: 35mg; 35%;
Sodium: 85mg; 85%;
Total Carbohydrate: 27g; 27%
(Dietary Fiber 1g 1% Sugars 18g 18% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 4%;

Exchanges:

1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 5 Reviews View All

Posted 11/22/2012 7:12:02 PM REPORT ABUSE Idaho_Mama said:

Rating:

My family's new favorite cookie! I also added a handful of shredded carrots and a dash of nutmeg to the recipe. Very yummy without all the guilt :)

This reply was: Helpful Inspiring

Posted 8/27/2012 1:58:33 PM REPORT ABUSE

Rating:

Another Betty Crocker hit! College grandson has been enjoying cranraisin scones I have been making, but asked me to make some cranraisin/oatmeal cookies. These are absolutely scrumptious. Had no orange, so didn't add zest, and since it is the tartness of the cranberries he likes, I didn't frost them. This recipe is just what I was looking for, a chewy moist cookie. Thanks again, B.C.!

This reply was: Helpful Inspiring

Posted 8/3/2012 9:26:50 AM REPORT ABUSE LattieDottie said:

Rating:

I made these last night... But without the Orange zest and orange icing (didnt really want it this time) And OMG THEY ARE SOOO FRIKKIN YUMMIE! Just the recipe i was looking for! =]

This reply was: Helpful Inspiring