Fruit and Nut Oatmeal Cookies |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 1 |
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From BHG Ingredients:
1/2 cup butter, softened |
1/2 cup shortening |
1 cup sugar |
1 cup packed brown sugar |
2 teaspoons finely shredded orange peel |
1 teaspoon ground cinnamon |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
2 eggs |
2 tablespoons orange juice |
3 cups all-purpose flour |
1 3/4 cups quick-cooking rolled oats |
2/3 cup finely chopped dried cranberries or 2/3 cup dried tart cherries or 2/3 cup dried currant |
1/2 cup finely chopped hazelnuts or 1/2 cup walnuts |
2 cups powdered sugar, sifted |
2 -3 tablespoons orange juice (enough to make drizzling consistency) |
Directions:
1. In a big bowl beat butter and shortening, using an electric mixer on medium to high speed, for 30 seconds.
2. Add in sugars, orange peel, cinnamon, baking soda, and salt; beat until combined.
3. Beat in eggs and orange juice until combined; beat in as much flour as you can with the mixer; stir in any remaining flour, oats, dried fruit, and nuts with a wooden spoon.
4. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.
5. Bake at 375° for 8 minutes or until edges are lightly browned.
6. Cool on cookie sheet for 1 minute; transfer cookies to a wire rack and let cool.
7. To make icing: in a bowl, stir the sifted powdered sugar and enough orange juice to make drizzling consistency; drizzle icing over cookies; let icing dry.
8. To store: place in layers separated by waxed paper in an airtight container; cover; store at room temperature up to 3 days or freeze undrizzled cookies up to 3 months; thaw cookies and drizzle.
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