Oatmeal cranberry-nut cookies
48 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | BUTTER FLAVOR CRISCO |
| 1 | cup | Firmly packed dark brown sugar |
| ¼ | cup | Dark molasses |
| 1 | Egg | |
| 2 | tablespoons | Milk |
| 1½ | teaspoon | Vanilla |
| 1 | cup | All-purpose flour |
| 1¼ | teaspoon | Cinnamon |
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Allspice |
| 1 | cup | Crushed whole-berry cranberry sauce |
| ½ | cup | Sliced almonds, broken |
| 3 | cups | Quick oats, uncooked (not instant or old fashioned) |
Directions
1. Heat oven to 375'F. Grease baking sheet with Butter Flavor Crisco.
2. Combine Butter Flavor Crisco and brown sugar in large bowl. Beat at medium speed of electric mixer until well blended. Beat in molasses, egg, milk and vanilla.
3. Combine flour, cinnamon, baking soda, salt and allspice. Mix into creamed mixture at low speed until just blended. Stir in cranberry sauce and nuts. Stir in oats with spoon. Drop tablespoonfuls of dough 2" apart onto prepared baking sheet.
4. Bake at 375'F. for 12 minutes or until set. Cool 2 minutes on baking sheet. Remove to wire rack.
Makes about 4 dozen cookies.