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Ingredients
- 3 stk unsalted butter (I used regular butter, and omitted the added salt in the recipe)
- 2 Tbsp. Crisco shortening
- 2 c. Brown sugar
- 3/4 c. White sugar
- 2 x Large eggs
- 2 tsp High quality vanilla, (I used "ordinary" quality vanilla,-))
- 2 1/2 c. Unbleached flour
- 2 tsp Salt, (I omitted)
- 1 tsp Baking soda
- 6 c. Rolled oats
- 1 c. Walnuts, (I omitted)
- 1/2 c. Dry cranberries, (I added some extra - didn't measure the extra)
Directions
- Got this recipe from the Taste section of The Cincinnati Enquirer (do not know that 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, Large eggs, and vanilla. Sift together flour, salt, and baking soda, and gradually add in to creamed mix. Mix in oats, walnuts and cranberries. Chill dough till hard.
- Using chilled cookie dough, roll balls about 1 1/2-inches in diameter and space apart on greased cookie sheet. Bake 10-12 min.
- Makes 35 to 40cookies.
- Personal notes: These cookies flatten and spread out some when cooking.
- Mine took closer to 13-14 min to bake, so baking time may vary with different ovens.
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