3 Sticks unsalted butter (I
-used regular butter; and
-omitted the added salt in
-the recipe)
2 tb Crisco shortening
2 c Brown sugar
3/4 c White sugar
2 Eggs
2 ts High quality vanilla; (I
-used “ordinary” quality
-vanilla;-))
2 1/2 c Unbleached flour
2 ts Salt; (I omitted)
1 ts Baking soda
6 c Rolled oats
1 c Walnuts; (I omitted)
1/2 c Dried cranberries; (I added
-some extra – didn’t measure
-the extra)
Got this recipe from the Taste section of The Cincinnati Enquirer (don’t
know which issue) – it’s from Toni Davena and Mary McMahon, who own a
gourmet carry-out type restaurant called What’s for Dinner? here in
Cincinnati. These cookies are deelish! Crispy on the edges, yet chewy near
the middle. Be forewarned, these cookies are not for those watching their
fat intake.(Who is, this time of year??:-)) Since this is the first time I
made these, I didn’t try using any of the usual fat substitutions. Enjoy!
Preheat oven to 350 degrees. Blend butter, shortening, sugars, eggs, and
vanilla. Sift together flour, salt, and baking soda, and gradually add to
creamed mixture. Fold in oats, walnuts and cranberries. Refrigerate dough
until firm.
Using chilled cookie dough, roll balls about 1 1/2-inches in diameter and
space apart on greased cookie sheet. Bake 10-12 minutes. Makes 35 to 40
cookies.
Personal notes: These cookies flatten and spread out some when cooking.
Mine took closer to 13-14 minutes to bake, so baking time may vary with
different ovens.
Yields
1 Servings