I did some searching for recipes that travel and keep well when shipping overseas. I found a couple of great sites with recipes. This month's recipe came from Laura's Best Recipes. In keeping with my "Use It Up" theme, I chose this recipe because I had several bags of dried cranberries in the pantry.
These cookies were delicious! The cranberries make a nice addition to oatmeal cookies.
Oatmeal Cranberry Cookies
Recipe courtesy of Chef Amanda Kerfoot-Guess
Makes approximately 6 dozen cookies
Sift
3 Cups All Purpose Flour
2 tsp. Baking Soda
2 tsp. Baking Powder
2 tsp. Salt
4 tsp. Cinnamon
1 tsp. Allspice
Set aside
In mixer with paddle attachment blend:
1 1/2 Cup Shortening
1 1/2 Cup Brown Sugar
1 1/2 Cup Granulated Sugar
At medium speed until light and creamy, about three
minutes.
Add, one at a time, mixing well after each
4 large eggs
Scrape down bowl after each addition
Beat in
2 tsp. Pure Vanilla
Dump in entire flour mixture at once, blend until just combined.
Add
3 Cups Old Fashioned Oats
3 Cups dried cranberries (or anything that amuses: dried cherries, raisins, nuts)
It's a good idea to let the dough sit at room temperature for at least 30 minutes before baking. This lets the oats puff up a bit.
Scoop on to baking sheets in 1/4 cup heaps.
Shape with hands to rounds.
Bake at 325 for 14-17 minutes.
Cool on rack.
After they come out of the oven, they may need a bit of reshaping. Use your spatula to gently adjust the cookies into rounds
I am linking this to Foodie Friday's at Designs by Gollum.
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