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Cranberry Crisps

 Cranberry Crisps
I developed this recipe after sampling a similar cookie while traveling in North Carolina. These pretty cookies keep well in the freezer, so I always have some on hand for midday munching.
30 ServingsPrep: 10 min. Bake: 15 min./batch + cooling

Ingredients

  • 1 cup butter-flavored shortening
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2-1/2 cups old-fashioned oats
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1-1/3 cups dried cranberries
  • 1 cup coarsely chopped walnuts

Directions

  • In a large bowl, cream shortening and sugars until light and fluffy.
  • Add eggs, one at a time, beating well after each addition. Beat in
  • vanilla. Combine the oats, flour, baking soda, cinnamon, salt and
  • baking powder; gradually add to creamed mixture and mix well. Stir
  • in the cranberries and walnuts.
  • Drop by tablespoonfuls 2 in. apart onto lightly greased baking
  • sheets. Bake at 350° for 12-14 minutes or until lightly browned.
  • Remove to wire racks to cool. Yield: 5 dozen.

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Cranberry Crisps (continued)

Nutritional Facts: 1 serving (2 each) equals 214 calories, 10 g fat (2 g saturated fat), 14 mg cholesterol, 96 mg sodium, 30 g carbohydrate, 1 g fiber, 3 g protein.