Yield: 48 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Dried cranberries |
| 1½ cup | Shortening |
| 2 cups | Firmly packed brown sugar |
| 1 cup | Granulated sugar |
| 2 \N | Eggs |
| ½ cup | Water |
| 2 teaspoons | Vanilla |
| 2 cups | Flour |
| 1 teaspoon | Salt |
| 1 teaspoon | Baking soda |
| 6 cups | Oatmeal |
| 2 \N | Boxes (10-oz) large semi-sweet chocolate chips or chunks |
From: vigil@... (Sandra Vigil)
Date: Tue, 9 Nov 1993 10:21:11 -0800 From the Seattle Times food section, makes about 4 dozen.
Place cranberries and ¼ cup water in a bowl, cover and microwave at 100 percent power for 2 minutes. Let stand for 1 minute, then drain and cool.
(Do not use fresh or frozen cranberries.) With an electric mixer, beat shortening, brown and granulated sugars, eggs, water, and vanilla together until creamy in a large bowl.
Place flour, salt and soda in a medium bowl and stir with a wire whisk to combine well. Add to creamed mixture and blend well.
Stir in the oatmeal, chocolate pieces and cranberries.
Cover baking sheets with parchment paper. Drop dough by heaping tablespoons (about ¼ cup) onto sheets, leaving 2 inches between cookies.
Press top of each cookie lightly with your finger to spread slightly. Bake in a preheated 375 degree oven for about 17 minutes. Let cool for 1 minute then transfer to racks to cool completely.
Note: I found parchment paper unnecessary. A greased cookie sheet works just as well.
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