Laden with dried cranberries and drizzled with a sweet cinnamon glaze, these go beyond the typical oatmeal cookie.
This recipe is provided through Masbia’s Emergency Trailer Drive. Masbia Soup Kitchen Network’s COVID-19 Relief Mobilization started in the beginning of March and is battling this historic food crisis with 500% more emergency food than before the outbreak. At the current rate, over twelve tractor trailer loads are given out every single week to the people standing on those unprecedented breadlines. Please consider sponsoring food during this historic food emergency.
Yield: makes 3 dozen
Heat oven to 350 degrees Fahrenheit.
Whisk flour, one teaspoon 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, one teaspoon 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 one 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.
The recipe is adapted from The Hadassah Everyday Cookbook: Daily Meals for the Contemporary Jewish Kitchen and originally appeared on https://www.saveur.com/