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.