Fruit and Nut Oatmeal Cookies
- 12 cup butter, softened
- 12 cup shortening
- 1 cup sugar
- 1 cup packed brown sugar
- 2 teaspoons orange peel, finely shredded
- 1 teaspoon cinnamon, ground
- 12 teaspoon baking soda
- 12 teaspoon salt
- 2 eggs
- 2 tablespoons orange juice
- 3 cups all-purpose flour
- 1 34 cups quick-cooking rolled oats
- 23 cup cranberries, dried, finely chopped or 23 cup dried tart cherries or 23 cup dried currant
- 12 cup hazelnuts, finely chopped or 12 cup walnuts
- 2 cups powdered sugar, sifted
- 2 -3 tablespoons orange juice, (enough to make drizzling consistency)
DirectionsIn a big bowl beat butter and shortening, using an electric mixer on medium to high speed, for 30 seconds.
Add in sugars, orange peel, cinnamon, baking soda, and salt; beat until combined.
Beat in eggs and orange juice until combined; beat in as much flour as you can with the mixer; stir in any remaining flour, oats, dried fruit, and nuts with a wooden spoon.
Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.
Bake at 375 for 8 minutes or until edges are lightly browned.
Cool on cookie sheet for 1 minute; transfer cookies to a wire rack and let cool.
To make icing: in a bowl, stir the sifted powdered sugar and enough orange juice to make drizzling consistency; drizzle icing over cookies; let icing dry.
To store: place in layers separated by waxed paper in an airtight container; cover; store at room temperature up to 3 days or freeze undrizzled cookies up to 3 months; thaw cookies and drizzle.