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.

Rating:
★★★★★ 2 votes
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)

Step-By-Step

1Preheat 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.
2Gradually 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.
3Drop 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