I've had a request...

A while ago, we had friends over. I decided to try Pavlova, and was worried it would turn out weird, so I decided to try these cookies as well. The cookies were a total back up plan, but the Pavlova turned out so good I didn't need them. They're sort of a smattering of various different ingredients and recipes I'd picked up along the way. Trying to keep my Weight Watcher program in check, I sent the cookies away to my husband's office. Apparently, today, he was asked to get the recipe. Mind you that I sent the cookies in some time ago. So, not wanting to keep something requestable to myself, I decided to share.

Cranberry White Chocolate Oatmeal Cookies with an Orange Glaze.

Cookies:

1 cup softened unsalted butter (2 sticks)
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1 tsp vanilla extract
1 tsp almond extract
1-1/4 cup all purpose flour
1/2 tsp baking soda
1 tsp salt
3 cups quick cooking oats
1 cup chopped macadamia nuts
1 cup white chocolate chips
3/4 cups dried cranberries

Glaze:

2 T orange juice
1 T orange zest
confectioners sugar to desired consistency.

Method:

(1) Preheat oven to 325 degrees.

(2) With mixer or in large bowl, cream together butter and sugars. Add eggs and extracts. Cream together well.

(3) Mix the flour, soda, and salt together in a bowl or large Ziplock bag. Add that (slowly) to the creamed ingredients until just mixed.

(4) Stir in the oats, nuts, chips, and cranberries. It's best to do this by hand (in case you are using a mixer), as the mixer will disintegrate the chips quite effectively.

(5) Drop by heaping spoonfuls onto ungreased cookie sheet and bake for 12 minutes. Let cool on sheet for 5 minutes before moving to wax paper or wire rack. I like to have two sheets going - one in the oven, one for cooling/refilling, so there is always a new dozen until all the batter is used.

(6) While the first batch of cookies is baking, mix together the orange juice and zest, then add the powdered sugar. You want it thick enough that it won't slide off the cookie, but thin enough that you can "lob" it across for a neat pattern.

(7) With cookies still warm, take a regular spoon, spoon a scant spoonful of the frosting, point the spoon down, and then move your hand back and forth quickly. Ribbons of glaze should leave the spoon and land on the cookies. Don't get too vigorous - lest you think it's fun to clean glaze off your walls. Keep on truckin' until you reach the desired amount of frosting. Make more as you need it.

(8) Try to keep your hands off them.