| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Cookies &, Bars | 1 | Servings | |
INGREDIENTS
| 3 | Sticks margarine | |
| 1 3/4 | c | Light brown sugar |
| 2 | lg | Eggs |
| 1 1/2 | tb | Honey |
| 2 | ts | Vanilla |
| 1/2 | ts | Salt |
| 2 | c | Flour |
| 18 | oz | Old fashioned rolled oats |
| 12 | oz | Fresh cranberries; coarsely chopped |
| Zest of 1 orange; finely chopped | ||
| 1 1/4 | c | Walnuts; chopped |
INSTRUCTIONS
Preheat oven to 350°. Line baking sheets with parchment paper. Cream the margarine and sugar in a large bowl until smooth. Add the eggs, honey, vanilla and salt and beat until smooth and creamy. Using a large wooden spoon or your hands, work in the flour and oats until well combined. Add the cranberries, orange zest and walnuts. Mix until evenly incorporated. With your hands, form the dough on the baking sheets into patties 1/2-inch thick and 2 1/2 to 3 inches in diameter. Bake the cookies until lightly browned, but still soft at the center, 15 to 20 minutes. Cool on wire racks. Makes 4 dozen cookies. NOTES : The original recipe also called for 1/2 cup of golden raisins but my husband can't tolerate them so I had to leave them out. The original recipe also said this only makes 25 cookies, but I came out with 4 dozen good-sized cookies. (????) Recipe by: St. Stephens Cookbook Posted to Bakery-Shoppe Digest V1 #442 by RollFamily <RollFamily@aol.com> on Dec 7, 1997
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