Aimee's Iced Cranberry Oatmeal Cookies

INGREDIENTS
2 cups all-purpose flour
2 cups quick-cooking oats
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground nutmeg
1 cup packed brown sugar
3/4 cup granulated sugar
1 1/2 cups butter, softened
1 1/2 tsp vanilla extract
2 large eggs
1 cup sweetened dried cranberries
Cooking spray

Glaze:
1 1/2 cups powdered sugar
3 tbsps fresh lemon juice
2 tsps grated orange rind

1. Preheat oven to 350 degrees
2. Sift together flour, baking powder, cinnamon, baking soda, salt, and ground nutmeg into a bowl. Mix in the quick-cooking oats
3. Combine brown sugar, granulated sugar and butter in a bowl and beat with a mixer at medium speed until well blended
4. Add vanilla and eggs to bowl and beat well
5. Gradually add flour mixture and cranberries, beat at low speed until combined.
6. Spray cookie sheet with cooking spray, shape dough into 1-inch balls (I like using a ice cream scoop), and place on cookie sheet 2 inches apart.
7. Bake at 350 for 15 minutes or until almost firm
8. Let stand on baking sheet 2 minutes then remove to a wire rack and let cool completely (I recommend overnight)
9. To prepare glaze, combine powdered sugar, lemon juice and orange rind in a bowl, stirring with a fork.
10. Spoon mixture into a small zip-top bag, snip a small hole in 1 corner of the bag, and drizzle glaze over cooled cookies. Let glazed cookies sit out for about 2 hours for the glaze to harden.

For the last step, the glaze is very liquid-y so I recommend placing the cooling racks onto a cookie sheet before you start glazing to keep the mess somewhat controlled.