Cranberry-Oatmeal Cookies with Cream Cheese Pecan Frosting

Christmas time is upon us, which means it's time for ... BAKING SEASON!!  This is one of my favorite holiday recipes.  It's a twist on your traditional oatmeal raisin cookie; the dried cranberries give it a festive seasonal touch, and anything covered in cream cheese is just automatically better.  Warning ... these babies are RICH!  (Recipe adapted from The Southern Living Cookbook.)


Cranberry-Oatmeal Cookies


Ingredients:

1 c. cold butter
1 1/2 c. sugar
1 egg
1/4 c. water
1 tsp. vanilla extract
1 1/2 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
3 c. quick oats (uncooked)
1 c. dried cranberries

Directions:

Cream butter; gradually add sugar, beating at medium speed of an electric mixer until light and fluffy.  Add egg, and beat well; add water and vanilla, mixing well.

Combine flour, soda, salt, cinnamon, and nutmeg; add to creamed mixture, mixing well.  Stir in oats and dried cranberries.

Preheat oven to 375 degrees.  Drop dough by rounded teaspoonfuls onto ungreased cookie sheets.  Bake at 375 for 10 to 12 minutes or until lightly browned on the edges (cookies will still be a little tacky on top, but are actually done).  Cool slightly on cookie sheets; remove to wire racks to cool completely.  Frost with cream cheese pecan frosting.



Cream Cheese Pecan Frosting


Ingredients:

1 (8 oz.) package cream cheese, softened
1/2 c. butter, softened
2 c. powdered sugar
1 tsp. vanilla extract
1 c. chopped pecans

Directions:

Put cream cheese and butter in a large bowl and beat at medium speed of an electric mixer.  Add powdered sugar and vanilla; beat until light and fluffy.  Stir in chopped pecans.