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White Lily

Oatmeal Cranberry Walnut Cookies


15 min


12 min


60 cookies


Crisco® Original No-Stick Cooking Spray 1 1/2 cups White Lily® Enriched Bleached All Purpose Flour
3/4 cup Crisco® Butter Flavor All-Vegetable Shortening 3 cups old-fashioned rolled oats
OR 3/4 Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening 1/2 tsp. baking soda
1 1/4 cups firmly packed brown sugar 1/2 tsp. salt
1 large egg 1 tsp. ground cinnamon
1/3 cup milk 1 cup dried cranberries*
1 1/2 tsps. vanilla extract 3/4 cup coarsely chopped walnuts**


  1. 1.
    HEAT oven to 375º F. Lightly spray baking sheet with no-stick cooking spray.

  2. 2.
    BEAT shortening, brown sugar, egg, milk and vanilla in a large bowl with electric mixer at medium speed, until well blended.

  3. 3.
    COMBINE flour, oats, baking soda, salt and cinnamon in a medium bowl. Beat flour mixture into shortening mixture at low speed until combined. Stir in cranberries and nuts. Drop by rounded tablespoonfuls 2 inches apart onto prepared baking sheet.

  4. 4.
    BAKE 10 to 12 minutes or until lightly browned. Cool 2 minutes on baking sheet. Remove to cooling rack.

  5. TIP
    *Substitute 1 cup dried cherries, dried blueberries, currants, candy coated chocolate candies, chocolate chunks or white chocolate chunks for cranberries, if desired. **Substitute 3/4 cup chopped pecans, pistachios or hazelnuts for walnuts, if desired.