Double Chocolate Cranberry Cookies - cooking recipe

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

Preparation

Preheat oven to 350\u00b0F.
Using a hand mixer, cream together butter and brown sugar in a large bowl. Add the egg and vanilla and beat until thoroughly mixed.
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.
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.
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.
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.