Holiday baking
Cranberry Walnut Oatmeal Cookies
¾ cup butter or ¾ cup Crisco vegetable shortening
¾ cup sugar
¾ cup firmly backed brown sugar
2 eggs
3 teaspoons vanilla extract
1 cup All-Purpose Flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon salt
2 ¾ cups old-fashioned rolled oats
1 cup dried cranberries
Heat oven to 375 F. Coat baking sheets with no-stick cooking spray.
Beat shortening, (white) sugar and brown sugar in large bowl on medium speed with electric mixture until creamy.
Beat in eggs and vanilla.
Combine flour, baking soda, cinnamon and salt.
Beat into shortening mixture until blended.
Stir in oats, cranberries and walnuts.
Drop by tablespoonfuls 2 inches apart on prepared baking sheets.
Bake 10 to 13 minutes or until lightly brown.
Wait 2 minutes before moving cookies onto wire rack and cool completely.
(Should yield about 3 dozen cookies)
Ultimate Chocolate Chip cookies
¾ cup Vegetable shortening (Crisco) - or ¾ cup butter
1 ¼ cup firmly packed brown sugar
3 tablespoons milk
1 tablespoon vanilla extract
1 egg
1 ¾ All-Purpose flour
1 teaspoon salt.
1 cup semi-sweet chocolate chips
1 cup chopped pecans (optional)
Heat Oven to 375 F.
Beat shortening and brown sugar in large bowl on medium speed until light and fluffly.
Beat in milk, vanilla and egg.
In separate bowl Combine flour, salt and baking soda.
Stir dry ingredients into shortening mixture until blended.
Stir in chocolate chips and pecans (if desired).
Drop by tablespoons 3 inches apart onto ungreased baking sheet.
Bake 8 to 13 minutes until lightly browned.
Remove from oven, cool on pan about 2 minutes. Remove cookies to wire rack and finish cooling completely.
(should make about 3 dozen cookies)
¾ cup butter or ¾ cup Crisco vegetable shortening
¾ cup sugar
¾ cup firmly backed brown sugar
2 eggs
3 teaspoons vanilla extract
1 cup All-Purpose Flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon salt
2 ¾ cups old-fashioned rolled oats
1 cup dried cranberries
Heat oven to 375 F. Coat baking sheets with no-stick cooking spray.
Beat shortening, (white) sugar and brown sugar in large bowl on medium speed with electric mixture until creamy.
Beat in eggs and vanilla.
Combine flour, baking soda, cinnamon and salt.
Beat into shortening mixture until blended.
Stir in oats, cranberries and walnuts.
Drop by tablespoonfuls 2 inches apart on prepared baking sheets.
Bake 10 to 13 minutes or until lightly brown.
Wait 2 minutes before moving cookies onto wire rack and cool completely.
(Should yield about 3 dozen cookies)
Ultimate Chocolate Chip cookies
¾ cup Vegetable shortening (Crisco) - or ¾ cup butter
1 ¼ cup firmly packed brown sugar
3 tablespoons milk
1 tablespoon vanilla extract
1 egg
1 ¾ All-Purpose flour
1 teaspoon salt.
1 cup semi-sweet chocolate chips
1 cup chopped pecans (optional)
Heat Oven to 375 F.
Beat shortening and brown sugar in large bowl on medium speed until light and fluffly.
Beat in milk, vanilla and egg.
In separate bowl Combine flour, salt and baking soda.
Stir dry ingredients into shortening mixture until blended.
Stir in chocolate chips and pecans (if desired).
Drop by tablespoons 3 inches apart onto ungreased baking sheet.
Bake 8 to 13 minutes until lightly browned.
Remove from oven, cool on pan about 2 minutes. Remove cookies to wire rack and finish cooling completely.
(should make about 3 dozen cookies)