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Enjoy this recipe from Fall Cooking for Family & Friends.
Submitted by: Karen McCann from Marion, OH
3/4 c. butter-flavored shortening
3/4 c. brown sugar, packed
1/2 c. sugar
2 eggs, beaten
2 t. vanilla extract
1 c. all-purpose flour
1 t. baking soda
1/4 t. salt
3 c. old-fashioned oats, uncooked
1-1/2 c. dried cranberries
1 c. chopped walnuts
With an electric mixer on medium speed, beat shortening and sugars in a large bowl until blended. Beat in eggs and vanilla; set aside. In a small bowl, combine flour, baking soda and salt. Add to shortening mixture
and beat until smooth. Stir in oats, cranberries and walnuts. Cover and refrigerate until chilled. Drop dough by rounded tablespoonfuls onto parchment paper-lined baking sheets, about 2 inches apart. Flatten cookies to one inch. Bake at 325 degrees for 10 to 12 minutes, until golden; cool on baking sheets for 2 minutes. Remove cookies to a wire rack and cool completely. Makes 3 dozen. | |
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With an electric mixer on medium speed, beat shortening and sugars in a large bowl until blended. Beat in eggs and vanilla; set aside. In a small bowl, combine flour, baking soda and salt. Add to shortening mixture
and beat until smooth. Stir in oats, cranberries and walnuts. Cover and refrigerate until chilled. Drop dough by rounded tablespoonfuls onto parchment paper-lined baking sheets, about 2 inches apart. Flatten cookies to one inch. Bake at 325 degrees for 10 to 12 minutes, until golden; cool on baking sheets for 2 minutes. Remove cookies to a wire rack and cool completely. Makes 3 dozen. |
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