Ingrédients pour Dried Cranberry Walnut Oatmeal Cookies
- Butter Flavor Crisco
- Granulated Sugar
- Light Brown Sugar
- 2 large eggs
- Vanilla Extract
- All Purpose Flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- Rolled Oats
- 1 cup (150g) dried cranberries
- Walnut Pieces
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Comment préparer Dried Cranberry Walnut Oatmeal Cookies
- Preheat oven to 375°F (190°C).
- In a large bowl, cream together ¾ cup (170g) shortening and 1 cup (200g) granulated sugar and ½ cup (100g) packed brown sugar until light and fluffy.
- Beat in 2 large eggs and 1 teaspoon vanilla extract until well combined.
- In a separate bowl, whisk together 2 ½ cups (300g) all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 2 cups (225g) rolled oats (old-fashioned or quick-cooking), 1 cup (150g) dried cranberries, and ½ cup (60g) chopped walnuts.
- Drop rounded teaspoonfuls of dough onto ungreased baking sheets, leaving about 2 inches between each cookie.
- Bake for 8-10 minutes, or until the edges are lightly golden brown and the centers are just set (they may look slightly soft in the center).
- Let the cookies cool on the baking sheets for 4 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
17g
Fat
5g
Carbs
2g
