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.
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!
How to Store
Keep frosted cookies refrigerated.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 31g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
24 servings, 1 cookie each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.