Oatmeal cranberry-nut cookies

Yield: 48 Servings

Measure 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)

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.

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