As the holidays approach, very pregnant me is in need of something sweet from time-to-time. I have been enjoying making these as I found the recipe in a little circular cookie cutout from Food Network magazine. They’re will make your whole house smell heavenly. Also, baby Caleb is surely enjoying them from within. Enjoy!
Cranberry Oatmeal Cookies
INGREDIENTS
- 3/4 cup Crisco® Butter Shortening
3/4 cup sugar - 3/4 cup firmly packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 3/4 cups old-fashioned rolled oats1
- 1 cup dried cranberries
- 1 cup chopped walnuts
Prepare
- Preheat oven to 350°F. Coat baking sheets with no-stick cooking spray.
- Next, beat shortening, sugar and brown sugar in large bowl at medium speed of electric mixer until blended.
- Beat in eggs and vanilla.
- Combine flour, baking soda, cinnamon and salt in small bowl.
- Beat into shortening mixture until smooth.
- Stir in oats, dried cranberries and walnuts.
- Drop by rounded tablespoonfuls about 2-inches apart on prepared baking sheets.
8.BAKE 10 to 12 minutes or until light brown. - Cool on baking sheets 2 minutes.
- Place on cooling rack to cool completely.
- My personal favorite…serve with a warm glass of milk.
