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Prep 45min
Total60min
Servings24
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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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Steps
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.
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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.
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