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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 36 |
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My favorite season is autumn and these are just a yummy addition to the season! Ingredients:
1 cup unsalted butter, room temperature |
1 cup butter flavor shortening (recommended ( crisco) |
1 cup granulated sugar |
2 cups brown sugar, packed |
4 eggs (or 1 cup egg substitute) |
1 tablespoon vanilla extract |
1 cup applesauce |
4 cups all-purpose flour |
1 teaspoon baking soda |
1 teaspoon salt |
1 pinch allspice |
1 1/2 teaspoons ground cinnamon |
1 teaspoon ground nutmeg |
5 cups oatmeal, ground in a food processor |
3 cups dried sweetened cranberries |
2 cups pecan halves |
Directions:
1. Preheat oven to 375 degrees F.
2. In a large bowl, with an electric mixer, cream the butter, shortening, granulated sugar, and brown sugar until smooth.
3. Add the eggs one at a time until blended.
4. Add vanilla and applesauce until combined.
5. In a separate bowl, combine the flour, baking soda, salt, allspice, cinnamon, nutmeg and oats. Add to butter mixture and mix well.
6. With a rubber spatula, fold in the cranberries and pecans.
7. Scoop with 2 1/2-inch ice cream scoop onto a parchment-lined cookie sheet.
8. Place the dough balls 2 inches apart and bake for 12 to 14 minutes.
9. Transfer to a wire rack and cool.
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