CRANBERRY WALNUT OATMEAL COOKIES II

By Nana_CAM

Ingredients

• Non-stick Cooking Spray
• 3/4 stick Crisco All-Vegetable Shortening Sticks 3/4 cup Crisco All-Vegetable Shortening
• 3/4 Cup Sugar
• 3/4 Cup firmly packed Brown Sugar
• 2 large eggs
• 2 teaspoons vanilla etract
• 1 Cup All Purpose Flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 3/4 Cups rolled oats
• 1 Cup dried cranberries
• 1 Cup chopped walnuts
• Substitute 1 cup dried cherries, dried blueberries, currants, candy coated chocolate candies, chocolate chunks or white chocolate chunks for cranberries, if desired.
• Substitute 1 Cup chopped pecans, pistachios or hazelnuts for walnuts, if desired.

Details

Servings 3

Preparation

Step 1

Heat oven to 375 degrees. Lightly coat baking sheets with non-stick cooking spray. Beat shortening, sugar and brown sugar in large bowl at medium speed of electric mixer until creamy. Beat in eggs and vanilla. Combine flour, baking soda, cinnamon and salt in small bowl. Beat into shortening mixture until blended. Stir in oats, dried cranberries and walnuts. Drop by rounded tablespoonsfuls 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.