Double Chocolate Cranberry Cookies

• 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

1. Preheat oven to 350u0b0F.
2. Using a hand mixer, cream together butter and brown sugar in a large bowl. Add the egg and vanilla and beat until thoroughly mixed.
3. 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.
4. 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.
5. 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.
6. 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.

butter, brown sugar, egg, vanilla, oats, allpurpose flour, cocoa powder, baking soda, salt, cinnamon, nutmeg, cranberries, sunflower seeds, white chocolate chips, drizzle ingredients, icing sugar, water, vanilla

Taken from www.food.com/recipe/double-chocolate-cranberry-cookies-443155 (may not work)