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COOKIES - Chewy Cranberry Oatmeal
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| 3/4 cup | butter, softened margarine, alternative |
| 1 cup | packed light brown sugar |
| 2 | eggs |
| 2 teaspoons | vanilla |
| 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 |
| Icing | |
| 1 cup | powdered sugar |
| 1/4 teaspoon | vanilla |
| 3 to 4 teaspoons | orange juice |
Heat oven to 350°F. 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 ungreased cookie sheet, drop dough by tablespoonfuls 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.
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