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Cranberry Walnut Oatmeal Cookies
Yield: 3 dozen cookies
Ingredients:
3/4 cup Crisco® Butter Shortening
OR 3/4 Crisco® Butter Shortening Sticks
3/4 cup sugar
3/4 cup firmly packed light brown sugar
2 large eggs, lightly beaten
1-1/2 teaspoons vanilla extract
1 cup Pillsbury BEST® All Purpose Flour
1 teaspoon baking soda
1/4 teaspoon salt
2-3/4 cups rolled oats
1 cup dried cranberries
1 cup walnut pieces
Preparation Directions:
Heat oven to 375ºF. Lightly coat baking sheets with no-stick cooking spray with flour. Set aside.
Combine all-vegetable shortening and sugars. Beat at medium speed until well blended. Beat in eggs and vanilla until well blended.
Combine flour, baking soda, cinnamon and salt. Stir into all-vegetable shortening mixture, mixing well. Add oats, dried cranberries and walnuts.
Drop dough by rounded tablespoonfuls about 2 inches apart onto prepared baking sheets. Bake 10-12 minutes or until firm and brown. Cool on baking sheets 4 minutes. Transfer to cooling rack to cool completely.
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