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6

Cranberry-Orange Cookies

Prep 60 min
Total 60 min
Servings 60

Enjoy the flavors of cranberry and orange in these wholesome cookies made with quick-cooking oats - a delicious dessert. MORE+ LESS-

By Betty Crocker Kitchens

November 17, 2010

Ingredients

Cookies

1 1/2

cups packed brown sugar

cup butter or margarine, softened

teaspoon vanilla

eggs

2 1/4

cups Gold Medal™ all-purpose flour

teaspoons baking powder

teaspoon baking soda

1/2

teaspoon salt

cups old-fashioned or quick-cooking oats

cup sweetened dried cranberries

cup chopped orange slice candies

Glaze

3/4

cup powdered sugar

to 3 teaspoons orange juice

Steps

Hide Images

1

Heat oven to 350°F. In large bowl, beat brown sugar and butter with electric mixer on medium speed until light and fluffy. Beat in vanilla and eggs until well blended. On low speed, beat in flour, baking powder, baking soda and salt until well blended. Stir in oats, cranberries and chopped candies.
2

On ungreased cookie sheets, drop dough by rounded teaspoonfuls 2 inches apart.
3

Bake 9 to 11 minutes or until golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
4

In small bowl, mix glaze ingredients, adding enough orange juice until glaze is smooth and thin enough to drizzle. Drizzle glaze over cookies.

Expert Tips

Old-fashioned and quick-cooking oats can be used interchangeably in this recipe. Instant oats--made from precooked and dried sliced oats--should not be used because they attract moisture and can produce gluey lumps. To easily cut the orange slice candies into pieces, use kitchen scissors sprayed with cooking spray.

Nutrition Information

Nutrition Facts

Serving Size: 1 Cookie

Calories: 110
Calories from Fat: 30

% Daily Value

Total Fat: 3 1/2g; 5%
Saturated Fat 2g 10% Trans Fat 0g
Cholesterol: 15mg; 5%
Sodium: 85mg; 4%
Potassium: 40mg; 1%
Total Carbohydrate: 19g; 6%
Dietary Fiber 0g 0% Sugars 11g
Protein: 1g

% Daily Value*:

Vitamin A: 2%; 2%
Vitamin C: 0%; 0%
Calcium: 0%; 0%
Iron: 2%; 2%

Exchanges:

0 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; 1/2 Fat;