This is the best cranberry oatmeal cookie I've ever tasted. Slightly crisp on the outside, but oh so chewy on the inside. I can't believe it hasn't been posted yet! It's from the Crisco site. Note: If you use old-fashioned oats, the cookies will come out crisper and less moist; If you use quick oats, the cookies will be chewier and more moist. Also, bake until cookies are *just* set, where the center of the cookie still looks a little wet.
- 3⁄4 cup stick Butter Flavor Crisco or 3⁄4 cup crisco butter flavor shortening
- 3⁄4 cup granulated sugar
- 3⁄4 cup firmly packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 2 3⁄4 cups rolled oats (quick or old-fashioned, see notes in description)
- 1 -1 1⁄2 cup dried cranberries
- 1 -1 1⁄2 cup walnut pieces
- Heat oven to 375°F.
- Combine 3/4 cup shortening and sugars in large bowl.
- Beat at medium speed with electric mixer until well blended.
- Beat in eggs and vanilla until well blended.
- Combine flour, baking soda and salt in small bowl.
- Stir into creamed mixture; mix well.
- Add oats, dried cranberries and walnuts.
- Drop dough by teaspoonfuls about 2 inches apart onto non-stick cookie sheets.
- Bake at 375°F for 8 minutes or until firm and light brown.
- Cool on cookie sheets 4 minutes; transfer to cooling rack.