Recipe by Karen=^..^=
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.
Top Review by dustergrl
These cookies are excellent! A few changes I made, due to supplies on hand: -I used 1c quick oats and 1 3/4 c steel-cut oats -I used butter instead of margarine or shortening -I used 1c dried cherries, 1c walnuts, and 1c chocolate chips. They turned out amazing! I increased the baking time 1-2 minutes, but I was baking using parchment paper and with two cookie sheets in the oven at once. They tuned out chewy for me and are one of the most delicious cookies I've ever made. I will definitely make them again; I'm looking forward to playing around with the dry ingredients to add other things in the future! Oh- and you get a HUGE batch of cookies. My Kitchen-Aid's bowl was almost overflowing with dough. I got over six dozen cookies!
- 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.