Oatmeal cranberry walnut cookies are a tasty combination of oats, brown sugar, walnuts and dried cranberries for a sweet and tart flavor twist.
Oatmeal cranberry walnut cookies recipe
Crisco Original No-Stick Cooking Spray
3/4 cup Crisco Butter Flavor Shortening OR 3/4 Crisco Butter Flavor Shortening Sticks
1-1/4 cups firmly packed brown sugar
1 large egg
1/3 cup milk
1-1/2 teaspoons vanilla extract
1-1/2 cups White Lily All-Purpose Flour
3 cups old-fashioned rolled oats
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup dried cranberries*
3/4 cup coarsely chopped walnuts**
- Heat oven to 375 F. Lightly spray baking sheet with no-stick cooking spray.
- Beat shortening, brown sugar, egg, milk and vanilla in large bowl with electric mixer at medium speed, until well blended.
- Combine flour, oats, baking soda, salt and cinnamon in a medium bowl. Beat flour mixture into shortening mixture at low speed until combined. Stir in cranberries and nuts. Drop by rounded tablespoonfuls 2 inches apart onto prepared baking sheet.
- Bake 10 to 12 minutes or until lightly browned. Cool 2 minutes on baking sheet. Remove to cooling rack.
Makes about 60 cookies
*Substitute 1 cup dried cherries, dried blueberries, currants, candy coated chocolate candies, chocolate chunks, or white chocolate chunks for cranberries, if desired.
**Substitute 3/4 cup chopped pecans, pistachios or hazelnuts for walnuts, if desired.
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