Citrus-Drizzled Cranberry-Oatmeal Cookies

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 1 cup brown sugar packed
• 0.8 cup butter softened
• 2 large eggs 
• 9 ounces flour all-purpose
• 0.8 cup granulated sugar 
• 1 teaspoon ground cinnamon 
• 0.5 teaspoon ground nutmeg 
• 3 tablespoons juice of lemon fresh
• 2 teaspoons orange rind grated
• 1.5 cups powdered sugar 
• 2 cups quick-cooking oats 
• 0.5 teaspoon salt 
• 1 cup cranberries dried sweetened
• 1.5 teaspoons vanilla extract 

Equipment

• bowl
• baking sheet
• oven
• knife
• whisk
• wire rack
• blender
• ziploc bags
• measuring cup

Directions

1. Preheat oven to 35
2. To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife.
3. Combine flour, quick-cooking oats, baking powder, cinnamon, baking soda, salt, and ground nutmeg in a bowl.
4. Combine brown sugar, granulated sugar, and butter in a large bowl; beat with a mixer at medium speed until well blended.
5. Add vanilla and eggs; beat well. Gradually add flour mixture and cranberries; beat at low speed until combined. Shape dough into 55 (1-inch) balls.
6. Place the balls 2 inches apart on baking sheets coated with cooking spray.
7. Bake at 350 for 15 minutes or until almost firm.
8. Let stand on the baking sheets 2 minutes.
9. Remove cookies from baking sheets; cool completely on a wire rack.
10. To prepare glaze, combine powdered sugar and remaining ingredients in a bowl, stirring with a whisk. Spoon mixture into a small zip-top plastic bag. Snip a small hole in 1 corner of bag; drizzle glaze over cooled cookies.