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Ingredients
| butter flavored shortening: 1 cup |
| granulated sugar: 1 cup |
| light brown sugar (packed): 1 cup |
| eggs: 2 |
| vanilla extract: 2 tsp |
| rolled oats: 2 1/2 cups |
| all-purpose flour (unsifted): 2 cups |
| baking soda: 1 tsp |
| ground cinnamon: 1 tsp |
| salt: 1/2 tsp |
| baking powder: 1/2 tsp |
| dried sweetened cranberries: 1 1/3 cups |
| walnuts (chopped): 1 cup |
Cranberry Crisps
Credit: AllRecipes
User rating:
"I developed this recipe after sampling a similar cookie while traveling in North Carolina. These pretty cookies keep well in the freezer, so I always have some on hand for midday munching."
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Prep Time
10 min -
Cook Time
15 min -
Servings
30 serving(s)
Tags
Directions
- In a mixing bowl, cream shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine oats, flour, baking soda, cinnamon, salt and baking powder; gradually add to the creamed mixture. Stir in the cranberries and walnuts.
- Drop by tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350 degrees F for 12-14 minutes or until lightly browned. Remove to wire racks to cool.