Citrus-Glazed Oatmeal Cranberry Cookies

This is probably my most requested cookie, and a family favorite.  If you are looking to take an oatmeal raisin cookie to the next level, this is how you do it!  It all started with a Cooking Light recipe and some substitutions due to a lack ingredients.  Many are wary of this cookie at first because of the name.  Citrus . . . oatmeal . . . and . . . cranberry all in one cookie sounds far to healthy to be enjoyable.  When I first bring these cookies to an event or a party, they are often overlooked because they are not your easily recognizable chocolate chip or peanut butter cookie.  They sit on their tray just waiting for someone to be brave enough to test this unfamiliar creation.  Once I get one person to step outside their comfort zone and try it, word spreads, and soon those chocolate chip and peanut butter cookies aren't looking so hot next to these beauties.  This cookie also inspired my Lemon Cranberry Cupcakes with Orange Buttercream.  The flavor combination is both unbeatable and unforgettable, and you won't be disappointed!

Citrus-Glazed Oatmeal Cranberry Cookies

2 cups whole wheat flour

2 cups quick-cooking oats

1 teaspoon baking powder

1 1/4 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1 cup brown sugar

3/4 cup granulated sugar

3/4 cup butter, softened

1 1/2 teaspoons vanilla extract

2 eggs

1 cup sweetened dried cranberries (such as Craisins)

Glaze:

1 1/2 cups powdered sugar

3 tablespoons fresh lemon juice

2 teaspoons grated orange rind

1.     Preheat oven to 350°.

2.     Combine flour, quick-cooking oats, baking powder, cinnamon,baking soda, salt, and ground nutmeg in a medium bowl.

3.     Combine brown sugar, granulated sugar, and butter in a large bowl;beat with a mixer at medium speed until well blended.  Add vanilla and eggs;beat well.

4.     Gradually add flour mixture and cranberries; beat at low speeduntil combined.  Shape dough into 1-inch balls.

5.     Place the balls 2 inches apart on baking sheets coated withcooking spray.

6.     Bake at 350° for 15 minutes or until almost firm.  Let stand on thebaking sheets 2 minutes. Remove cookies from baking sheets; cool completely ona wire rack.

7.     To prepare glaze, combine powdered sugar and remaining ingredientsin a bowl, stirring with a whisk.  Spoon mixture into a small zip-top plasticbag.  Snip a small hole in 1 corner of bag; drizzle glaze over cooled cookies.

Dark Chocolate Açai Oatmeal Cookies

A few months ago I made a delicious discovery while wandering the aisles of our local Costco - dark chocolate covered açai berries!  I had heard a lot about these berries because of there antioxidant properties, but I had no idea what on earth one might taste like.  So I decided to do something completely out of character, and accept the free sample offered to me.  You might wonder why this is such a big deal.  Those who know of my germaphobic tendencies will understand how something as simple as a free sample is enough to make me cringe.  The thought of my food sitting there, out in the open, unprotected, as customer after customer examine it, and breathe on it . . . a scary thought!  Well I am happy to say I survived the experience, and may even sample again . . . gasp!  I had been eating these berries for a couple of months by the handful when I was craving something sweet.  Then one day it dawned on me, something this delicious belongs in a cookie!  After some brainstorming, I decided the oatmeal cookie was the proper choice.  This recipe is 100% my own, so I hope you enjoy!        

Dark Chocolate Açai Oatmeal Cookies
2 sticks (1/2 lb) butter, softened
1 cup brown sugar, firmly packed
1/2 cup granulated sugar
2 eggs
1 1/2 tsp vanilla extract
1 1/2 cups whole wheat flour
1 tsp baking soda
1 tsp ground cinnamon
1/8 tsp ground nutmeg
1/2 tsp salt
3 cups quick cooking oats
1 cup dark chocolate covered açai berries (such as Brookside), coarsely chopped


1.  Preheat oven to 350 degrees.
2.  Line baking sheets with parchment paper.
3.  Beat butter and sugars until creamy.
4.  Add eggs and vanilla; beat well.
5.  Add combined flour, baking soda, ground cinnamon, and salt; mix until combined.
6.  Add oats and mix just until combined.
7.  Fold in chopped berries.
8.  Drop dough by rounded tablespoonfuls onto parchment lined cookie sheets.
9.  Bake 10-12 minutes or until light golden brown.
10.  Let stand 1 minute on cookie sheets before moving to wire rack.