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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 24 |
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I swapped out the raisins for craisins in this because my wife doesn't like raisins. An interesting twist on a classic. Ingredients:
1 1/2 cups flour |
1/2 tablespoon baking powder |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
1/2 teaspoon baking soda |
1 cup shortening |
3/4 cup brown sugar, packed |
3/4 cup granulated sugar |
1 egg |
1 teaspoon vanilla extract |
1 1/2 cups rolled oats |
1 1/4 cups dark craisins |
Directions:
1. Blend flour, baking powder, cinnamon, salt and baking soda in mixing bowl. Set aside until needed.
2. Cream shortening with brown sugar and granulated sugar until fluffy. Beat in eggs and vanilla until smooth. Mix in reserved flour mixture until well blended, about 2 minutes. Add oats and craisins. Mix until blended, about 1 minute.
3. Using ice cream scoop, scoop out cookie dough into large balls. Place about 6 balls on each lightly greased baking sheet, pressing down until about 1/4-inch thick and 3 inches in diameter.
4. Bake at 350 degrees for 9 to 12 minutes or until browned. Cool slightly, then remove cookies from sheets and cool on racks.
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