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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 27 |
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I simply love oatmeal cookies. I've added a variety of different goodies to the batter and think this combination is by far the best. It's especially tasty in autumn. Ingredients:
1/2 cup shortening |
1/2 cup sugar |
1/2 cup packed brown sugar |
1 egg |
1 tablespoon water |
1/2 teaspoon vanilla extract |
1 cup king arthur unbleached all-purpose flour |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 cup quick-cooking oats |
1 cup (6 ounces) semisweet chocolate chips |
3/4 cup dried cranberries |
1/2 cup chopped walnuts |
1/2 cup english toffee bits or almond brickle chips |
Directions:
1. In a large bowl, cream shortening and sugars until light and fluffy. Beat in the egg, water and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in remaining ingredients.
2. Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks. Yield: 4-1/2 dozen.
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