1999 DRIZZLED OATMEAL COOKIES

1 cup firmly packed brown sugar
1 cup butter, softened
1/4 cup water
2 1/2 cups uncooked old-fashioned rolled or quick-cooking oats
1 1/4 cups flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt

Drizzle:
1 cup powdered sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon butter, softened
2 to 3 tablespoons milk

Heat oven to 350 degree. Combine brown sugar and 1 cup butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy, 1 to 2 minutes. Add water; continue beating until well mixed, 1 to 2 minutes. Reduce speed to low, add oats, flour, cinnamon and soda; beat to mix.

Shape dough into 11/2-inch balls. Dough will be sticky. Place 2 inches apart on ungreased cookie sheets. Flatten to 2-inch diameter with bottom of glass dipped in sugar. Bake 12 to 15 minutes or until lightly browned. Let stand 1 minute, then remove from cookie sheets. Cool completely.

Combine all drizzle ingredients except milk in small bowl. Beat at low speed, scraping bowl often and gradually adding enough milk to drizzle. Drizzle over cool cookies. Makes 2 dozen.
--From Megan Schnelle, Marietta, Ga.