Cranberry, Orange, and Flaxseed Oatmeal Cookies:

1/2 cup plus 6 Tbsp butter (I used Smart Balance light with Flax Seed Oil, less fat and it is dairy free)
3/4 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp vanilla extract
1 1/4 cup whole wheat pastry flour (or regular whole wheat flour)
1/4 cup ground flaxseed
1 tsp baking soda
3 cups rolled oats
1 cup dried cranberries
1/2 zest of a large orange plus 1 tsp of the juice (reserve the other half of the zest for the icing)

Mix well and scoop onto a cookie sheet. Bake at 350° F until golden on the bottoms.

For the icing:

Mix 1 cup powdered sugar with the rest of the orange zest and enough of the juice to make the icing a drizzling consistancy. Drizzle on cookies once they have cooled and enjoy!