| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookie |
48 |
Servings |
INGREDIENTS
| 2 |
c |
Dried cranberries |
| 1 1/2 |
c |
Shortening |
| 2 |
c |
Firmly packed brown sugar |
| 1 |
c |
Granulated sugar |
| 2 |
|
Eggs |
| 1/2 |
c |
Water |
| 2 |
ts |
Vanilla |
| 2 |
c |
Flour |
| 1 |
ts |
Salt |
| 1 |
ts |
Baking soda |
| 6 |
c |
Oatmeal |
| 2 |
|
Boxes (10-oz) large semi-sweet chocolate chips or chunks |
INSTRUCTIONS
From: vigil@esca.com (Sandra Vigil)
Date: Tue, 9 Nov 1993 10:21:11 -0800
From the Seattle Times food section, makes about 4 dozen.
Place cranberries and 1/4 cup water in a bowl, cover and microwave at 100
percent power for 2 minutes. Let stand for 1 minute, then drain and cool.
(Do not use fresh or frozen cranberries.)
With an electric mixer, beat shortening, brown and granulated sugars, eggs,
water, and vanilla together until creamy in a large bowl.
Place flour, salt and soda in a medium bowl and stir with a wire whisk to
combine well. Add to creamed mixture and blend well.
Stir in the oatmeal, chocolate pieces and cranberries.
Cover baking sheets with parchment paper. Drop dough by heaping
tablespoons (about 1/4 cup) onto sheets, leaving 2 inches between cookies.
Press top of each cookie lightly with your finger to spread slightly. Bake
in a preheated 375 degree oven for about 17 minutes. Let cool for 1 minute
then transfer to racks to cool completely.
Note: I found parchment paper unnecessary. A greased cookie sheet works
just as well.
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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