Pineapple-oatmeal cookies

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 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.

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