Ingredients
3/4 cup granulated sugar
1/2 cup dark brown sugar, packed
4 ounces butter, softened
1/2 cup low fat sour cream
1/2 cup orange juice concentrate, thawed
1 teaspoon vanilla
2 large eggs
3 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
2 cups quick oats
1 1/2 cups dried cranberries (6 ounces)
1/2 cup chopped walnuts or pecans, optional
Icing:
2 cups confectioners’ sugar
3 to 4 tablespoons orange juice concentrate, thawed
2 tablespoons melted butter
Preparation
Line cookie sheets with parchment paper or a silicone mat; spray lightly with nonstick cooking spray.
In a mixing bowl, beat sugars with butter until smooth. Beat in sour cream, orange juice concentrate, vanilla, and eggs.
In a bowl, combine the flour, baking powder and soda, and oats. Slowly stir into the first mixture, blending well. Stir in the dried cranberries and pecans, if using.
Using a teaspoon, drop spoonfuls of cookie dough onto prepared baking sheet, spacing about 2 inches apart. Chill the cookies for about 15 minutes before baking. Heat oven to 350°. Bake cookies for 10 to 14 minutes, until browned and set.
For icing, combine confectioners sugar with the melted butter and 3 tablespoons of orange juice concentrate. Add more juice, as needed to make a spreadable mixture. Spread a little of the icing on hot cookies.
Makes about 4 to 5 dozen drop cookies.
