Glazed Cinnamon Oatmeal Cookies

Name: Glazed Cinnamon Oatmeal Cookies
Total time: PT0D0H0M
Yield: makes 3 DOZEN
Ingredients: 1 1 ⁄ 4 cups all-purpose flour; 1 1 ⁄ 2 tsp. cinnamon; 1 ⁄ 2 tsp. baking soda; 1 ⁄ 2 tsp. salt; 1 ⁄ 2 cup unsalted butter, softened; 1 cup brown sugar; 1 egg; 1 1 ⁄ 2 tsp. vanilla extract; 1 ⁄ 2 tsp. lemon zest; 1 1 ⁄ 2 cups rolled oats; 1 ⁄ 2 cup dried cranberries; 1 cup confectioners' sugar; 2 tbsp. milk

Serves
makes 3 DOZEN

HELEN ROSNER

Laden with dried cranberries and drizzled with a sweet cinnamon glaze, these go beyond the typical oatmeal cookie. The recipe is adapted from The Hadassah Everyday Cookbook: Daily Meals for the Contemporary Jewish Kitchen by Leah Koenig.

Ingredients

1 ¹⁄₄ cups all-purpose flour
1 ¹⁄₂ tsp. cinnamon
¹⁄₂ tsp. baking soda
¹⁄₂ tsp. salt
¹⁄₂ cup unsalted butter, softened
1 cup brown sugar
1 egg
1 ¹⁄₂ tsp. vanilla extract
¹⁄₂ tsp. lemon zest
1 ¹⁄₂ cups rolled oats
¹⁄₂ cup dried cranberries
1 cup confectioners' sugar
2 tbsp. milk

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Instructions

Step 1

Heat oven to 350°. Whisk flour, 1 tsp. cinnamon, baking soda, and salt in a bowl; set aside. Combine sugar and butter in the bowl of a stand mixer fitted with a paddle attachment; beat until creamy. Add the egg, 1 tsp. vanilla, and lemon zest, and beat until smooth. With the motor running, slowly add the flour mixture and mix until a soft, sticky dough forms. Fold in oats and cranberries.

Step 2

Working in batches and using wet hands, roll about 1 heaping tablespoon of dough into a ball. Transfer to an ungreased baking sheet. Using your hand or the back of a spoon, gently flatten cookies. Bake until edges are golden-brown, about 15 minutes. Let cool slightly before transferring to a wire rack; cool completely.

Step 3

Combine confectioners' sugar and remaining cinnamon in a bowl. Whisk in milk and remaining vanilla until smooth. Drizzle glaze on top of cookies; return to rack until glaze is set.

Heat oven to 350°. Whisk flour, 1 tsp. cinnamon, baking soda, and salt in a bowl; set aside. Combine sugar and butter in the bowl of a stand mixer fitted with a paddle attachment; beat until creamy. Add the egg, 1 tsp. vanilla, and lemon zest, and beat until smooth. With the motor running, slowly add the flour mixture and mix until a soft, sticky dough forms. Fold in oats and cranberries.
Working in batches and using wet hands, roll about 1 heaping tablespoon of dough into a ball. Transfer to an ungreased baking sheet. Using your hand or the back of a spoon, gently flatten cookies. Bake until edges are golden-brown, about 15 minutes. Let cool slightly before transferring to a wire rack; cool completely.
Combine confectioners' sugar and remaining cinnamon in a bowl. Whisk in milk and remaining vanilla until smooth. Drizzle glaze on top of cookies; return to rack until glaze is set.