Ingredients

The following ingredients have 18 Servings
  • 1 cup shortening (I use butter flavored crisco)
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 large eggs (room temperature)
  • 1 tsp vanilla extract
  • 3 cups quick-cooking oats (regular are fine, too.)
  • 1 1/2 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1/4 tsp ground nutmeg
  • 1/2 tsp cinnamon
  • 1 1/4 cups dried cranberries

Instruction

  • Preheat oven to 350F.
  • In a mixing bowl, cream shortening and sugars until light and fluffy.
  • Add the eggs, one at at time, beating well after each addition. Beat in the vanilla.
  • Combine the remaining dry ingredients in a separate bowl, then gradually add to creamed mixture. Fold in the cranberries.
  • Drop by tablespoonfuls 2 inches apart onto un-greased baking sheets. Flatten lightly with your fingers.
  • Bake for 10-12 minutes or until lightly browned. After cooling a couple of minutes, move to wire rack to cool. Note: these cookies may look slightly soft when done, they will firm up as they cool.