Ingredients
Reynolds™ Parchment Paper
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
1
cup powdered sugar
1/4
teaspoon vanilla
3
to 4 teaspoons orange juice
Preparation
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.
