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1995-09-27
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Newsgroups: rec.food.recipes
From: vigil@esca.com (Sandra Vigil)
Subject: Chocolate-Cranberry Oatmeal Cookies
Message-ID: <9311091821.AA28801@flash.esca.com>
Date: Tue, 9 Nov 1993 10:21:11 -0800
Chocolate-Cranberry Oatmeal Cookies
from the Seattle Times food section
makes about 4 dozen
2 cups dried cranberries 2 cups flour
1 1/2 cups shortening 1 tsp salt
2 cups firmly packed brown sugar 1 tsp baking soda
1 cup granulated sugar 6 cups oatmeal
2 eggs 2 boxes (10 oz each) large
1/2 cups water semi-sweet chocolate chips or
2 tsp vanilla chunks
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.