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Vegetables, Eggs St. Louis St. louis p, Post1 84 servings

INGREDIENTS

1/2 c Granulated sugar; plus more
To use when flattening cookies
1 c Brown sugar -; (packed)
1 c Butter – (2 sticks); softened
1/2 c Margarine – (1 stick); softened
(or 1/2 cup vegetable shortening)
2 lg Eggs
2 tb Honey
1 ts Vanilla
3 c All-purpose flour
1/2 ts Salt
1/2 ts Baking powder
3 c Rolled oats
1 Bag Fresh cranberries – (12 oz); rinsed, well drained
1 c Chocolate mini chips

INSTRUCTIONS

Preheat oven to 350 degrees. Beat together 1/2 cup granulated sugar,
brown sugar, butter and margarine until light and creamy. Add eggs,
honey and vanilla; beat until very light. In a separate bowl, stir
together flour, salt and baking powder; gradually beat flour mixture
into butter mixture. Stir in oats, cranberries, and chocolate chips.
Drop by rounded tablespoons onto parchment-lined baking sheets;
grease the bottom of a glass and dip in sugar. Flatten each cookie
slightly with bottom of glass. Bake just until bottoms of cookies
brown lightly and tops are dry, 15 to 18 minutes. Yields 7 to 8
dozen. (Careful; these can be habit-forming.)
Recipe Source: St. Louis Post-Dispatch - 12-07-1998
Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
Converted by MM_Buster v2.0l.

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