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Desserts

Oatmeal, Cranberry & Walnut Frosted Cookies

Oatmeal, Cranberry & Walnut Frosted Cookies recipe
photo by:kraft
time
prep:
20 min
total:
1 hr 4 min
servings
total:
24 servings, 1 cookie each
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What You Need

1/2
cup  dried cranberries, divided
1/2
cup  golden raisins, divided
1/2
cup  coarsely chopped PLANTERS Walnuts, divided
1
pkg.  (16.5 oz.) refrigerated sliceable sugar cookies
1/2
cup  old-fashioned or quick-cooking oats
1/4
cup  milk
1
container  (16 oz.) ready-to-spread vanilla frosting
1
cup  thawed COOL WHIP Whipped Topping

Make It

HEAT oven to 350°F.

RESERVE 1 Tbsp. each cranberries, raisins and nuts. Place cookie dough in large bowl. Add oats, milk and remaining cranberries, raisins and nuts; mix well.

DROP tablespoonfuls of dough, 2 inches apart, onto baking sheets sprayed with cooking spray.

BAKE 10 to 14 min. or until lightly browned. Cool on baking sheet 5 min. Remove to wire racks; cool completely.

SPOON frosting into medium bowl. Add COOL WHIP; whisk until blended. Spread onto cookies; top with reserved cranberries, raisins and nuts.

Kraft Kitchens Tips

How to Store
Keep frosted cookies refrigerated.
Use Parchment-Covered Baking Sheets
If you use parchment paper (also known as silicon paper or baking paper) to cover the baking sheets when baking cookies, the baked cookies will slide right off onto the cooling racks. As a bonus, it makes cleanup after baking a breeze!
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