Oatmeal & Cranberry Cookies

Jennifer Helton

By
@jennipaint

I've been making these cookies for decades and they fool people -- they don't taste or have a texture of an oatmeal cookie. They come out thin, chewy and buttery, not dry and chunky like most oatmeal cookies.


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Comments:

Serves:

3 dozen

Prep:

30 Min

Cook:

1 Hr 30 Min

Method:

Bake

Ingredients

1/2 c
shortening
1/2 c
butter, softened
1 c
sugar
1
egg
1 tsp
vanilla
2 Tbsp
milk
1 1/2` c
all purpose flour
1/2 tsp
salt
1 tsp
baking soda
1 1/2 c
oatmeal, uncooked
1 c
dried cranberries (craisins)

Directions Step-By-Step

1
Preheat oven to 350 degrees. With electric mixer, cream shortening, butter and sugar together until smooth. Add egg, milk and vanilla to the mixture and blend until smooth and silky.
2
Gradually add flour into the bowl with sugar mixture. Sprinkle soda and salt and mix thoroughly. Add oatmeal and mix slowly until incorporated into batter. Fold in cranberries (Craisins) -- you can also substitute raisins, or chocolate chips, or nuts, or whatever strikes your fancy.
3
Drop by spoonfuls onto ungreased cookie sheet. Bake for 10 to 12 minutes until browned on edges and top. Cool for 2 minutes before removing to a cooling rack. Enjoy!!

About this Recipe

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American