Recipe for Cranberry Crunch Cookies
1 1/4 cup firmly packed light brown sugar
3/4 cup vegetable shortening
1 egg
1/3 cup milk
1 1/2 teaspoons vanilla
3 cups quick oats, uncooked
1 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 cup dried cranberries
1 cup coarsely chopped walnuts
1. Heat oven to 375 degress F. Grease baking sheets (I prefer baking these on an ungreased baking stone.
2. Place brown sugar, shortening, egg, and vanilla in a large bowl. Beat at medium speed of electric mixer until well blended.
3. Combine oats, flour, baking soda, salt and cinnamon. Add to shortening mixture; beat at low speed until blended. Stir in raisins and walnuts.
4. Drop dough by rounded measuring tablespoonfuls 2 inches apart onto prepared baking sheets.
5. Bake one baking sheet at a time at 375 degrees F for 10 to 12 minutes or until cookies are lightly browned. Do not overbake. Cool 2 minutes on baking sheet. Remove to cooling racks to cool completely.
Makes about 2 1/2 dozen cookies
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