Chewy Cranberry Oatmeal Cookies With Orange Icing Recipes

Steps:

• 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.
• On lined cookie sheet, place cookies 2 inches apart.
• Bake 11 to 14 minutes or until golden brown. Remove from cookie sheet to cooling rack; cool completely, about 15 minutes.
• 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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla, orange zest and orange extract. Combine the flour, baking soda and cinnamon; stir into the butter mixture. Stir in the oats and cranberries. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, or until golden brown. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.

Steps:

• Whisk the flour, apple pie spice, baking powder, baking soda and salt in a medium bowl; set aside. Beat the butter, brown sugar and granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes. Reduce the mixer speed to low; beat in the eggs one at a time, then beat in the vanilla. Add the flour mixture and beat until just incorporated. Stir in the oats and cranberries with a wooden spoon. Cover with plastic wrap and refrigerate until firm, at least 1 hour or overnight.
• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Form the dough into 2-inch balls and arrange 2 inches apart on the prepared baking sheets; press with a spatula to flatten. Bake, switching the pans halfway through, until the cookies are golden but the centers are still soft, 15 to 20 minutes. Slide the cookies from the parchment onto racks to cool completely.
• Make the glaze: Whisk the confectioners' sugar and milk in a medium bowl. Drizzle on the cookies; let set 5 minutes.

Steps:

• Oven to 350 degrees F.
• (if baking right away).
• Line sheet pans with parchment.
• Mix the dry ingredients together (not including sugars), then stir in the oats.
• Set aside.
• Beat the butter and both sugars together until light and fluffy.
• Add the eggs, then scrape down the bowl; add the honey and vanilla and beat until blended.
• Add the flour mixture in two additions, beating each until well combined.
• Stir in the cranberries and pecans.
• At this point, you can either bake, or freeze.
• To freeze, just scrape the dough onto plastic wrap, roll into a log, wrap tightly, and freeze until ready to bake.
• Then just take them out of the freezer, let sit for about 15 minutes, then slice into 3/16" thick slices and bake as directed.
• To bake immediately: drop by tablespoonfuls about 2 inches apart on parchment lined sheet pans.
• Bake until the centers of the cookies are soft and no longer look wet; about 9-11 minutes.
• Let cool on the pan for 5 minutes, then transfer to a rack to cool.

Steps:

• 1. In a bowl, whisk together flour, salt, cinnamon, baking powder, and baking soda.
• 2. In a small bowl, whisk together the eggs, milk and vanilla.
• 3. In the bowl of a mixer, using a paddle attachment, combine the room temperature butter with the sugars. Beat on medium speed until mixture is light and fluffy.
• 4. Set the mixer to low speed, and gradually add egg mixture to the sugar mixture- beat well.
• 5. Add flour mixture- beat just until combined.
• 6. Remove bowl. Stir in the oats and cranberries.
• 7. Cover and put dough in the refrigerator until firm, at least 2-3 hours. (Can be left longer.).
• 8. Preheat oven to 350 degrees. Line a few baking sheets with parchment paper. If you only have one baking sheet, place extra dough back in refrigerator between bakings.
• 9. Shape pieces of dough into 2-tablespoon balls and place 3 inches apart on sheets.
• 10. Press with the bottom of a glass to flatten dough into 2-inch-diameter.
• 11. Bake until golden but still soft in center, 16 to 18 minutes, turning sheets halfway through for even baking.
• 12. Remove from oven; transfer with parchment to a wire rack to cool. Store in airtight container at room temperature for up to 1 week.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg until well blended. Mix in 1 teaspoon orange zest and 2 tablespoons orange juice. Combine the flour, baking soda and salt; stir into the orange mixture. Mix in cranberries and if using, walnuts, until evenly distributed. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Cookies should be spaced at least 2 inches apart.
• Bake for 12 to 14 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks.
• In a small bowl, mix together 1/2 teaspoon orange zest, 3 tablespoons orange juice and confectioners' sugar until smooth. Spread over the tops of cooled cookies. Let stand until set.

Steps:

• In a medium bowl, whisk together flour, salt, cinnamon, baking powder, and baking soda. Set aside. In a small bowl, whisk together the vanilla, milk, and eggs. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars, and beat on medium speed until light and fluffy. Reduce speed to low, gradually add milk mixture, and beat well. Add the flour mixture, and beat until just combined. Remove bowl from the electric mixer, and stir in the oats and cranberries. Place dough in the refrigerator until firm, at least 2 hours or overnight.
• Preheat oven to 350 degrees. Line several baking sheets with parchment paper, and set aside. Shape 2 tablespoons of dough into a ball; place on one of the prepared sheets. Repeat with the remaining dough, placing 3 inches apart. Press with the bottom of a glass to flatten dough into 2-inch-diameter rounds.
• Bake until golden but still soft in center, 16 to 18 minutes, rotating halfway through. Remove from oven; transfer with parchment to a wire rack to cool. Store in an airtight container at room temperature for up to 1 week.

Steps:

• Heat oven to 350°F. In large bowl, mix oil, sugars, vanilla and egg with spoon. Stir in oats, flour, ginger, allspice, baking soda and salt. Stir in cranberries and walnuts.
• Onto ungreased cookie sheet, drop dough by tablespoonfuls 2 inches apart.
• Bake 11 to 14 minutes or until edges turn golden brown. Cool 1 minute; remove from cookie sheet to cooling rack.