Drizzled Oatmeal Cookies Recipes

Steps:

• Heat oven to 350°F. Line cookie sheets with cooking parchment paper.
• In 1-quart saucepan, heat butter and brown sugar over medium-low heat 3 to 5 minutes, stirring constantly, until butter is melted and mixture is stirred smooth.
• Transfer mixture to medium bowl. Stir in oats, almonds, flour, salt and vanilla. Cool 5 minutes; stir in egg white until well mixed.
• Drop mixture by level tablespoonsful onto cookie sheet, spacing about 2 1/2 inches apart. Spray back of clean spoon with cooking spray, and press back of spoon to spread each mound into 2 1/2-inch circle, respraying as necessary to prevent sticking.
• Bake 9 to 11 minutes or until deep golden brown and crisp around edges. Cool on cookie sheet until firm, about 3 minutes. Carefully remove with thin metal spatula; transfer to cooling rack to cool completely. Repeat for remaining cookies.
• In small microwavable bowl, microwave chocolate chips 45 to 60 seconds, stirring every 15 seconds, until melted and stirred smooth. Transfer to small resealable food-storage plastic bag; cut off small corner of bag. Drizzle lightly on top of cookies; cool about 1 hour or until chocolate is set. Store in sealed container at room temperature.

Steps:

• Cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs. In another bowl, whisk next 7 ingredients; gradually beat into creamed mixture. Stir in raisins and, if desired, pecans. Divide dough in half. Shape each into a disk; cover. Refrigerate until firm enough to roll, about 1 hour., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-3/4-in. round cookie cutter. Place 2 in. apart on greased baking sheets. Bake until light brown, 7-9 minutes. Cool 2 minutes before removing from pans to wire racks to cool completely., For frosting, beat confectioners' sugar, butter and enough milk to reach spreading consistency. Spread over cookies. If desired, top with white sprinkles.

Steps:

• Heat oven to 350°F
• Combine brown sugar and 1 cup butter in large bowl.
• Beat at medium speed, scraping bowl often, until creamy.
• Add water; continue beating until well mixed.
• Reduce speed to low; add oats, flour, cinnamon, baking soda and salt.
• Beat until well mixed.
• Shape dough into 1 1/2-inch balls. (Dough will be sticky.)
• Place 2 inches apart onto ungreased cookie sheets.
• Flatten to 2-inch diameter with bottom of glass dipped in sugar.
• Bake for 12 to 15 minutes or until lightly browned.
• Let stand 1 minute; remove from cookie sheets.
• Cool completely.
• Combine all drizzle ingredients except milk in small mixer bowl.
• Beat at low speed, scraping bowl often and gradually adding enough milk for desired drizzling consistancy.
• Drizzle over cooled cookies.

Steps:

• Preheat oven to 350°F.
• Combine flour, oats, baking powder, cinnamon, baking soda, salt, and ground nutmeg in a bowl.
• Combine brown sugar, granulated and butter in a large bowl. Beat with a mixer at medium speed until well blended. Add vanilla and eggs; beat well.
• Gradually add flour mixture and cranberries; beat at low speed until combined.
• Shape dough into 55 (1-inch) balls. Place the balls 2 inches apart on baking sheets coated with cooking spray. Bake at 350°F for 15 minutes or until almost firm. Let stand on baking sheets 2 minutes. Remove cookies from baking sheets; cool completely on wire rack.
• Glaze:.
• Combine powedered sugar, lemon juice and orange zest in a bowl. Stir with a whisk. Drizzle glaze over cooled cookies.