Cranberry Crisps Recipe

5 4 3
Cranberry Crisps Recipe
Cranberry Crisps Recipe photo by Taste of Home
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Cranberry Crisps Recipe

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5 4 3
Publisher Photo
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.
MAKES:
30 servings
TOTAL TIME:
Prep: 10 min. Bake: 15 min./batch + cooling
MAKES:
30 servings
TOTAL TIME:
Prep: 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.
Originally published as Cranberry Crisps in Best of Country Cookies 1999, p22

Nutritional Facts

2 each: 214 calories, 10g fat (2g saturated fat), 14mg cholesterol, 96mg sodium, 30g carbohydrate (17g sugars, 1g fiber), 3g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Cranberry Crisps in Best of Country Cookies 1999, p22

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Reviews forCranberry Crisps

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ahmom User ID: 3426126 239573
Reviewed Dec. 16, 2015

"excellent. didn't make 5 dozen"

MY REVIEW
hesagoodman User ID: 5608107 30428
Reviewed Mar. 24, 2011

"Crunchy outside and slightly chewy inside with a hint of cinnamon; these are very satisfying cookies!"

MY REVIEW
JenniHusker User ID: 518773 26837
Reviewed Sep. 15, 2009

"I refuse to buy shortening. Can I use butter?"

MY REVIEW
ebatto User ID: 4409527 74974
Reviewed Sep. 14, 2009

"Very easy to make and everyone loves them."

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