Oatmeal Cranberry Cookies



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Source edited, from Betty Crocker cookbook from the 70's, I think

Preparation Time45 minutes

Serves+/- 24

1/4 cup shortening
1 cup, packed brown sugar
1/2 cup granulated sugar
1, large eggs
1/4 cup, warmed water
2 tspns Vanilla Extract
1 cup rice flour
1 tspn salt
1 tblspn cinnamon
1/2 tspn baking soda
1/2 tspn, powdered cloves
1 tspn allspice
1 cup fresh cranberries
3 cups oatmeal, quick

1. Preheat oven to 350 F. In a large mixing bowl, thoroughly mix (in this order)your sugars, spices, vanilla, warm water, egg and shortening.

2. In another bowl, mix your flour, baking soda, quick oats, cranberries and salt.

3. Use a wooden spoon to fold and press dry ingredients into the wet mixture about 1 cup at a time.

4. Grease one large baking sheet or two medium sheets. Parchment paper works well too. Use a tablespoon to scoop out even amounts of dough and place on baking sheet.

5. Bake for about 25 minutes. I set a timer for 15, check, and check every 5 afterwards. There can be large discrepancies between gas and electric ovens.

6. Allow to cool, but that never happens when you're making cookies. So just try not to burn your mouth.


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