RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4020
| View Recipe |
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| Recipe Name: |
Cranberry Walnut Oatmeal Cookies - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Fruit |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
36 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
36 |
| Cooking Time: |
12.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.05
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 3
Dozen
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
Cookie sheets and parchment paper |
| Suggested Sides: |
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| Comments: |
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Ingredients:
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Directions:
HEAT oven to 350ºF. Coat baking sheets with no-stick cooking spray.
BEAT shortening, sugar and brown sugar in large bowl at medium speed of electric mixer until blended. Beat in eggs and vanilla. Combine flour, baking soda, cinnamon and salt in small bowl. Beat into shortening mixture until smooth. Stir in oats, dried cranberries and walnuts. Drop by rounded tablespoonfuls about 2-inches apart on prepared baking sheets.
BAKE 10 to 12 minutes or until light brown. Cool on baking sheets 2 minutes. Place on cooling rack to cool completely. |
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| Nutrition per Serving: |
| Calories: |
1 |
Total Carbs: |
0.2 |
Net Carbs: |
0.2 |
| Cholesterol: |
0.0 |
Fat: |
0.0 |
Protein: |
0.03 |
| Fiber: |
0.02 |
Sodium: |
1.05 |
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