Yield: 30 servings
|1 can||DOLE Crushed Pineapple in syrup (20 oz; use pineapple packed in juice, if desired)|
|1½ cup||Brown sugar, packed|
|3 cups||Rolled oats, uncooked|
|2 cups||All-purpose flour|
|1 teaspoon||Baking powder|
|1 teaspoon||Ground cinnamon|
|1 cup||DOLE Raisins|
|1 cup||DOLE Natural Almonds, toasted and chopped|
Drain pineapple well. reserve ½ cup syrup.
Beat sugar and margarine in large bowl until light and fluffy. Beat in egg, drained pineapple and reserved ½ cup syrup. Combine remaining ingredients in medium bowl; blend into pineapple mixture.
Drop by 2 heaping tablespoonfuls, 2" apart, onto greased cookie sheets. Flatten tops with back of spoon.
Bake in 350'F. oven 20-25 minutes until golden. Cool on wire racks.
Makes about 2½ dozen cookies.