Cranberry Walnut Oatmeal Cookies

By mitzzy

Oatmeal cookies taken to a new level, these buttery cookies are loaded with dried cranberries and nuts and a dash of cinnamon.

Ingredients

• Crisco® Original No-Stick Cooking Spray
• 3/4 cup Crisco® Butter Shortening or 3/4 stick Crisco® Butter Flavor All-Vegetable Shortening Sticks
• 3/4 cup sugar
• 3/4 cup firmly packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup Pillsbury BEST® All Purpose Flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 3/4 cups old-fashioned rolled oats
• 1 cup dried cranberries
• 1 cup chopped walnuts

Details

Servings 36

Preparation

Step 1

Heat oven to 350°F. Coat baking sheets with no-stick cooking spray.
Beat shortening, sugar and brown sugar in large bowl at medium speed of electric mixer until blended. Beat in eggs and vanilla. Combine flour, baking soda, cinnamon and salt in small bowl. Beat into shortening mixture until smooth. Stir in oats, dried cranberries and walnuts. Drop by rounded tablespoonfuls about 2-inches apart on prepared baking sheets.
Bake 10 to 12 minutes or until light brown. Cool on baking sheets 2 minutes. Place on cooling rack to cool completely. Yield: 3 dozen.