Pineapple-oatmeal cookies
30 servings
Ingredients
| Quantity | 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 | 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 |
Directions
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.