Oatmeal Cranberry Walnut Cookies
PREP TIME: 15 min
|
COOK TIME: 12 min
|
YIELD: 60 cookies |
INGREDIENTS:
| 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 |
| 3/4 OR 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** |
- Crisco® Original No-Stick Cooking Spray
- 3/4 cup Crisco® Butter Flavor All-Vegetable Shortening
- OR 3/4 Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
- 1 1/4 cups firmly packed brown sugar
- 1 large egg
- 1/3 cup milk
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups White Lily® Enriched Bleached All Purpose Flour
- 3 cups old-fashioned rolled oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup dried cranberries*
- 3/4 cup coarsely chopped walnuts**
|
PREPARATION DIRECTIONS:
-
1.
HEAT oven to 375º F. Lightly spray baking sheet with no-stick cooking spray.
-
2.
BEAT shortening, brown sugar, egg, milk and vanilla in a large bowl with electric mixer at medium speed, until well blended.
-
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.
BAKE 10 to 12 minutes or until lightly browned. Cool 2 minutes on baking sheet. Remove to cooling rack.
-
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.
|