Prep Time 15m
Cook Time 12m
Ready Time 60m
Yield 3 dozen cookies


Ingredients
  • 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
Preparation Directions
  • Step 1Heat oven to 350ºF. Coat baking sheets with no-stick cooking spray.
  • Step 2Beat 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.
  • Step 3Bake 10 to 12 minutes or until light brown. Cool on baking sheets 2 minutes. Place on cooling rack to cool completely.
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