Double Chocolate Cranberry Cookies

Oatmeal, 2 kinds of chocolate, dried cranberries and a drizzle on top come together to make one terrific cookie! The sunflower seeds add the salty crunch that you would normally get from nuts. You can take these cookies to schools that are nut-free so they are great for lunches or a gift for a teacher!

• Ready In: 25 mins
• Yields: 24 cookies

Ingredients

• 3⁄4 cup butter, room temperature
• 1⁄2 cup brown sugar, packed
• 1  egg
• 1  teaspoon vanilla
• 3⁄4 cup old fashioned oats, rolled
• 3⁄4 cup all-purpose flour
• 1⁄4 cup cocoa powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon nutmeg
• 1⁄3 cup dried cranberries
• 1⁄3 cup sunflower seeds (shelled, toasted and salted)
• 1⁄2 cup white chocolate chips

• Drizzle Ingredients

• 1  cup icing sugar
• 1  tablespoon water (will need more)
• 1⁄2 teaspoon vanilla

Directions

1. Preheat oven to 350°F.
2. Using a hand mixer, cream together butter and brown sugar in a large bowl. Add the egg and vanilla and beat until thoroughly mixed.
3. In a medium bowl, stir together oats, flour, cocoa powder, baking soda, salt, cinnamon and nutmeg. Slowly add dry ingredients to butter mixture, using the hand mixer set to lowest setting.
4. With a spoon, stir in cranberries, sunflower seeds and chocolate chips. Drop cookie dough by the teaspoonful on a baking sheet lined with parchment paper.
5. Bake cookies for 12 to 15 minutes. Remove from oven and let sit for 2 minutes before removing and placing on a cooling rack. The cooling rack should be on top of a baking sheet or wax paper – something to catch the icing drips.
6. Meanwhile, in a small bowl, mix icing sugar, water and vanilla until smooth. If necessary, add tiny amounts of water until mixture can be drizzled. When cookies have cooled, dip a fork in the icing mixture. Let the icing lightly drizzle over the cookies, moving the fork back and forth above the cookies.