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Oat-rageous Cookies

Oat-rageous Cookies
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.
27 ServingsPrep: 10 min. Bake: 10 min./batch

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.
© Taste of Home 2013

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Oat-rageous Cookies (continued)

Nutrition 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.
© Taste of Home 2013