1/2 Photos of Dried Cranberry-Walnut Oatmeal Cookies
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.
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Units: US | Metric
- 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
- 1Heat oven to 375°F.
- 2Combine 3/4 cup shortening and sugars in large bowl.
- 3Beat at medium speed with electric mixer until well blended.
- 4Beat in eggs and vanilla until well blended.
- 5Combine flour, baking soda and salt in small bowl.
- 6Stir into creamed mixture; mix well.
- 7Add oats, dried cranberries and walnuts.
- 8Drop dough by teaspoonfuls about 2 inches apart onto non-stick cookie sheets.
- 9Bake at 375°F for 8 minutes or until firm and light brown.
- 10Cool on cookie sheets 4 minutes; transfer to cooling rack.
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Nutritional Facts for Dried Cranberry-Walnut Oatmeal Cookies
Serving Size: 1 (15 g)
Servings Per Recipe: 72
- Amount Per Serving
- % Daily Value
- Calories 67.4
- Calories from Fat 31
- Total Fat 3.5 g
- Saturated Fat 1.0 g
- Cholesterol 6.3 mg
- Sodium 28.4 mg
- Total Carbohydrate 8.1 g
- Dietary Fiber 0.5 g
- Sugars 4.4 g
- Protein 1.0 g