Yield: 30 servings
Measure | Ingredient |
---|---|
1 can | DOLE Crushed Pineapple in syrup (20 oz; use pineapple packed in juice, if desired) |
1½ cup | Brown sugar, packed |
1 cup | Margarine |
1 \N | Egg |
3 cups | Rolled oats, uncooked |
2 cups | All-purpose flour |
1 teaspoon | Baking powder |
1 teaspoon | Ground cinnamon |
½ teaspoon | Salt |
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.