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Oatmeal cookies taken to a new level, these buttery cookies are loaded with dried cranberries and nuts and a dash of cinnamon.
This recipe is:
Quick
Nutrition Information: Calories 142, Total Fat 6.8g, Saturated Fat 1.4g, Cholesterol 12mg, Sodium 57mg, Total Carbohydrate 18.7g, Dietary Fiber 1g, Protein 2g, Vitamin A <1%DV, Vitamin C <1%DV, Calcium 2%DV, Iron 4%DV
Originally published as Cranberry Walnut Oatmeal Cookies Provided by Crisco® Baking Sticks
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Reviewed on Dec. 27, 2011 by sophizgood
This is an easy and versatile recipe. I substituted pecans because I have 5 lbs of them. Fabulous!
Reviewed on Dec. 25, 2011 by WARSAWSHIRLEY
USED MARGARINE INSTEAD OF BUTTER FLAVORED CRISCO, ONLY HAD 1/2 CUP WALNUTS--ADDED SLIVERED ALMONDS FOR THE REST. LAST 8 COOKIES I ADDED COCONUT. GOT THUMBS DOWN ON COCONUT AND THUMBS UP W/O IT. I PERSONALLY LOVE COCONUT SO I LOVED WITH BEST. ALL A MATTER OF TASTE. ASKED FOR RECIPE SO GUESS I WILL BE MAKING LOTS OF COPIES OF IT.
Reviewed on Dec. 25, 2011 by jessie43
These are positively scrumptious. I didn't have walnuts on hand so used chopped pecans and ground walnuts.
Reviewed on Dec. 24, 2011 by ladyluck032964
I USED THIS BUT I HAD ADDED PECANS ,BUT THIS IS SOOOO GOOD
Reviewed on Dec. 24, 2011 by CAKate
Like someone else said, I only have regular shortening, not the butter flavored. I researched the Crisco site about substituting the regular - they don't address that except to say doing it the other way would make the item buttery. So I think that these would not taste right just using the plain version. I think that I will try these and just use real butter and skip the Crisco all together - save it for pie crusts! This cookie recipe has been posted on many sites - all giving it rave reviews.
Reviewed on Dec. 24, 2011 by chaplainOlson
I would Use butter or just regular Crisco if you don't have the other, I'm going to try these with butter. I also have Lard!!
Reviewed on Dec. 24, 2011 by qwm
Question: I don't have the "butter-type" Crisco, but I do have the regular kind. Would I measure it the same; add some butter, or . . . . ?
Reviewed on Dec. 02, 2011 by rudylenak
I made these today very GOOD,
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