Giant cherry-oatmeal cookies
14 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Shortening |
| ½ | cup | Butter |
| ¾ | cup | Packed brown sugar |
| 2 | teaspoons | Apple pie spice or pumpkin spice |
| ½ | teaspoon | Baking powder |
| ¼ | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| 2 | eaches | Eggs |
| 1 | teaspoon | Vanilla |
| 1⅓ | cup | All-purpose flour |
| 2½ | cup | Regular rolled oats |
| 1½ | cup | Snipped dried cherries or raisins |
| 1 | teaspoon | Shredded orange peel |
Directions
In a large bowl mixer bowl beat shortening and butter for 30 seconds or until softened. Add sugars, pie spice, baking powder, baking soda, and salt. Beat until fluffy. Add eggs and vanilla; beat thoroughly. Beat in flour. Stir in oats, cherries or raisins, and orange peel. Generously fill a ⅓ cup dry measure with dough and drop onto a greased cookie sheet. Press into a 4 inch circle. Repeat with remaining dough, placing cookies 3 inches apart on greased cookie sheet. Bake in 375 oven 8 to 10 minutes or until edges are golden. Let stand for 1 minute. Transfer cookies to a wire rack to cool. Store cookies in an airtight storage container at room temperature for up to 3 days or freeze container, for up to 3 months.
Source: Better Homes and Garden Calories per serving: Number of Servings: 14 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:
Submitted By MARY SMITH On 01-27-95