Home | Cranberry Oatmeal Cookies
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Cranberry Oatmeal Cookies
Preparation Time:
Cooking Time:
Makes: 44 cookies or 22 ice cream sandwiches
Ingredients:
Cookies
1 cup (250 mL) Crisco® All Vegetable Shortening, melted and cooled
1 cup (250 mL) brown sugar, packed
½ cup (125 mL) granulated sugar
2 eggs
1 tsp (5 mL) vanilla
3 cups (750 mL) Robin Hood® or Old Mill® Oats
1½ cups (375 mL) Robin Hood Nutri™ Flour Blend
1 tsp (5 mL) baking soda
½ tsp (2 mL) cinnamon
½ tsp (2 mL) salt
1 pkg (250 g) Chocolate Chips
½ cup (125 mL) Toffee Bits
1½ cups (375 mL) Europe’s Best® frozen Cranberries, coarsely chopped
Ice Cream Sandwiches
5-6 cups (4-5 L) vanilla ice cream or any of your other favourite flavours
Directions:
Cookies:
1. Preheat oven to 350ºF (180ºC). Line baking sheets with parchment paper.
2. Beat shortening and sugars until combined. Add eggs and vanilla. Add next 5 ingredients, mixing until incorporated. Beat in remaining 3 ingredients.
3. Drop dough by heaping tablespoons (15 mL) onto prepared baking sheets, about 2” (5 cm) apart.
4. Bake for 15-17 minutes until cookies are golden. Let cool on baking sheets 3-5 minutes. Transfer to wire rack until cool.
Ice Cream Sandwiches:
5. Take cookies, place a scoop (approximately ¼ cup/50 mL) of your favourite ice cream between the cookies and press gently.
Smucker Foods of Canada Co.
August 08, 2008
Featured Products:
All-Vegetable Shortening
Robin Hood Nutri Flour Blend
Robin Hood Quick Oats
Harvest Fresh Cranberries
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Nutritional Information |
| Servings Per Recipe |
22 |
| Per 1 Sandwich (102 g) |
| Calories |
393 |
| Protein |
5.8 g |
| Fat |
20.8 g |
| Saturated Fat | 7.9 g |
| Cholesterol |
34 mg |
| Carbohydrate |
46.3 g |
| Fibre | 3.1 g |
| Sodium |
162 mg |
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| Vitamin A |
5 %DV |
| Vitamin C |
2 %DV |
| Calcium |
6 %DV |
| Iron |
11 %DV |
Beet Slaw
Prep Time: 10 minutes
Cooking Time: Chilling Time - 1 hr