Cran-oat Cookies – We Love God!

So often when we struggle with the doctrine of predestination and election it is because our eyes are always fixed on the difficulty of resolving predestination with human freedom. The Bible, however, links them with salvation, which every Christian should find enormously comforting. Salvation is not an afterthought of God. The redemption of His people, the salvation of His church, my eternal salvation, these actions are not a postscript to the Divine activity. Instead, from the very foundation of the world, God had a sovereign plan to save a significant portion of the human race, and He moves heaven and earth to bring it to pass.

R.C. Sproul

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains			1	Servings

INGREDIENTS

3		Sticks unsalted butter, I
		used regular butter and
		omitted the added salt in
		the recipe
2	T	Crisco shortening
2	c	Brown sugar
3/4	c	White sugar
2		Eggs
2	t	High quality vanilla, I
		used "ordinary" quality
		vanilla-
2 1/2	c	Unbleached flour
2	t	Salt, I omitted
1	t	Baking soda
6	c	Rolled oats
1	c	Walnuts, I omitted
1/2	c	Dried cranberries, I added
		some extra – didn't
		measure
		the extra
		cookies.

INSTRUCTIONS

Got this recipe from the Taste section of The Cincinnati Enquirer
(don't know which issue) - it's from Toni Davena and Mary McMahon,  who
own a gourmet carry-out type restaurant called What's for Dinner?  here
in Cincinnati. These cookies are deelish! Crispy on the edges,  yet
chewy near the middle. Be forewarned, these cookies are not for  those
watching their fat intake.(Who is, this time of year??:-))  Since this
is the first time I made these, I didn't try using any of  the usual
fat substitutions. Enjoy!  Preheat oven to 350 degrees. Blend butter,
shortening, sugars, eggs,  and vanilla. Sift together flour, salt, and
baking soda, and  gradually add to creamed mixture. Fold in oats,
walnuts and  cranberries. Refrigerate dough until firm.  Using chilled
cookie dough, roll balls about 1 1/2-inches in diameter  and space
apart on greased cookie sheet. Bake 10-12 minutes. Makes 35  to
Personal notes: These cookies flatten and spread out some when
cooking. Mine took closer to 13-14 minutes to bake, so baking time  may
vary with different ovens.  Posted to FOODWINE Digest  by Elizabeth
Post <millefiore@FUSE.NET> on  Dec 14, 1997

A Message from our Provider:

“Have you thanked God today?”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 64534 Calories From Fat: 1026 Total Fat: 117.3g Cholesterol: 616mg Sodium: 3441.5mg Potassium: 32312.8mg Carbohydrates: 3340g Fiber: 8.4g Sugar: 3097.3g Protein: 59g