Ingredients for Oatmeal Cranberry Cookies
- 1 cup (2 sticks) softened shortening
- Brown Sugar
- 1 large egg
- ½ cup light corn syrup
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 cups rolled oats
- Dried Cranberries
- ½ cup chopped pecans
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How to Make Oatmeal Cranberry Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Cream together 1 cup (2 sticks) softened shortening, 1 ½ cups granulated sugar, ½ cup light corn syrup, and 1 large egg for 1 minute until light and fluffy.
- In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup dried cranberries, 2 cups rolled oats, and ½ cup chopped pecans.
- Mix until evenly distributed.
- Drop by rounded tablespoons onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 9-12 minutes, or until the edges are golden brown. Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
196g
Fat
97g
Carbs
54g
