Cran-oat cookies

1 Servings

Ingredients

Quantity Ingredient
3 Sticks unsalted butter (I used regular butter; and omitted the added salt in the recipe)
2 tablespoons Crisco shortening
2 cups Brown sugar
¾ cup White sugar
2 Eggs
2 teaspoons High quality vanilla; (I used \"ordinary\" quality vanilla;-))
2½ cup Unbleached flour
2 teaspoons Salt; (I omitted)
1 teaspoon Baking soda
6 cups Rolled oats
1 cup Walnuts; (I omitted)
½ cup Dried cranberries; (I added some extra - didn't measure the extra)

Directions

Got this recipe from the Taste section of The Cincinnati Enquirer (don't know which issue) - it's from Toni Davena and Mary McMahon, who own a gourmet carry-out type restaurant called What's for Dinner? here in Cincinnati. These cookies are deelish! Crispy on the edges, yet chewy near the middle. Be forewarned, these cookies are not for those watching their fat intake.(Who is, this time of year??:-)) Since this is the first time I made these, I didn't try using any of the usual fat substitutions. Enjoy! Preheat oven to 350 degrees. Blend butter, shortening, sugars, eggs, and vanilla. Sift together flour, salt, and baking soda, and gradually add to creamed mixture. Fold in oats, walnuts and cranberries. Refrigerate dough until firm.

Using chilled cookie dough, roll balls about 1½-inches in diameter and space apart on greased cookie sheet. Bake 10-12 minutes. Makes 35 to 40 cookies.

Personal notes: These cookies flatten and spread out some when cooking.

Mine took closer to 13-14 minutes to bake, so baking time may vary with different ovens.

Posted to FOODWINE Digest by Elizabeth Post <millefiore@...> on Dec 14, 1997

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