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Ingredients

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Drizzle:

Directions

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  • Heat oven to 375 degrees F.

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  • In medium-size bowl, stir together the oats, flour, cinnamon, allspice, cloves and salt until well mixed.

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  • In large bowl, beat butter until smooth. Add brown sugar; beat until well mixed. Beat in egg whites, one at a time, scraping down side of bowl. Beat in vanilla extract.

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  • Stir oat mixture into butter mixture, along with cinnamon chips and cranberries.

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  • Lightly coat baking sheets with nonstick cooking spray. For each cookie, drop a scant 1/4 cup of batter into a mound onto baking sheets, 6 per sheet, for a total of 24. Flatten mounds slightly to form 3-inch rounds.

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  • Bake in 375 degree F oven until lightly golden around edges, about 15 minutes. Let cookies cool on baking sheet 2 minutes. Transfer cookies to wire rack; let cool completely.

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Drizzle:
  • In small bowl, stir together confectioners sugar and just enough of the water until smooth and good drizzling consistency. Spoon mixture into a small plastic food-storage bag.

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  • Place cookies close together on sheet of waxed paper. Snip off small corner of plastic bag containing the drizzle; squeeze the drizzle over the cookies. Let cookies stand until drizzle sets, about 15 minutes.

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  • Cookies can be stored in airtight container at room temperature for up to 2 weeks. Makes about 2 dozen cookies.

Nutrition Facts

175 calories; 7 g total fat; 4 g saturated fat; 10 mg cholesterol; 27 mg sodium. 27 g carbohydrates; 1 g fiber; 3 g protein;

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