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Oat-rageous Cookies Recipe

I simply love oatmeal cookies. I've added a variety of different goodies to the batter and think this combination is by far the best. It's especially tasty in autumn.

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Oat-rageous Cookies Recipe

Prep: 10 min. Bake: 10 min./batch

Yield: 27 Servings

10 10 20

Ingredients

1/2 cup shortening
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1 tablespoon water
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup quick-cooking oats
1 cup (6 ounces) semisweet chocolate chips
3/4 cup dried cranberries
1/2 cup chopped walnuts
1/2 cup English toffee bits or almond brickle chips

Directions

In a large bowl, cream shortening and sugars until light and fluffy. Beat in the egg, water and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in remaining ingredients.
Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks. Yield: 4-1/2 dozen.

Nutritional Facts 1 serving (2 each) equals 171 calories, 9 g fat (3 g saturated fat), 9 mg cholesterol, 97 mg sodium, 23 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Oat-rageous Cookies in Best of Country Cookies , p23