Cranberry Walnut Oatmeal Cookies
- Prep Time: 15 min
- Cook Time: 12 min
- Ready Time: 60 min
- Yield: 3 dozen cookies
- Crisco® Original No-Stick Cooking Spray
- 3/4 cup Crisco® Butter Flavor All-Vegetable Shortening
- OR 3/4 Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
- 3/4 cup sugar
- 3/4 cup firmly packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup Pillsbury BEST™ All Purpose Flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 3/4 cups old-fashioned rolled oats
- 1 cup dried cranberries
- 1 cup chopped walnuts
- HEAT oven to 350ºF. Coat baking sheets with no-stick cooking spray.
- BEAT shortening, sugar and brown sugar in large bowl at medium speed of electric mixer until blended. Beat in eggs and vanilla. Combine flour, baking soda, cinnamon and salt in small bowl. Beat into shortening mixture until smooth. Stir in oats, dried cranberries and walnuts. Drop by rounded tablespoonfuls about 2-inches apart on prepared baking sheets.
- BAKE 10 to 12 minutes or until light brown. Cool on baking sheets 2 minutes. Place on cooling rack to cool completely.
Nutritional Information Per Serving
Serving Size (1 cookie), Calories 140 (Calories from Fat 60), Total Fat 7g (Saturated Fat 1.5g, Trans Fat 0g), Cholesterol 10mg, Sodium 35mg, Total Carbohydrate 1g (Dietary Fiber 1g, Sugars 11g), Protein 2g; Percent Daily Value*: Vitamin A 2%, Vitamin C 0%, Calcium 2%, Iron 4%.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.