Cranberry Oatmeal Cookies

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.

Featured Products:

All-Vegetable Shortening

Robin Hood Nutri Flour Blend

Robin Hood Quick Oats

Harvest Fresh Cranberries