• Preparation Time 15 minutes
  • Baking Time 13 minutes
  • Makes about 72 cookies
  • Freezing Excellent

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Ingredients

  • 1 cup Crisco® All Vegetable Shortening
  • 1 cup packed brown sugar
  • 3/4 cup granulated sugar
  • 2 eggs
  • 2 tbsp milk
  • 1 tsp almond extract
  • 1 2/3 cups Robin Hood® All Purpose Flour Whole Wheat Flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 1/2 cups Robin Hood Oats
  • 1 1/2 cups chopped red candied cherries
  • 1 1/4 cups white chocolate baking chips
  • 1 cup semi-sweet baking chips
  • 3/4 cup slivered almonds

Serving Size: about 72 cookies

Directions

Serving Size: about 72 cookies

  • Preheat oven to 350ºF (180ºC). Line baking sheets with parchment paper.
  • Beat shortening, brown sugar, granulated sugar, eggs, milk and almond extract together in large bowl until creamy.
  • Combine flour, baking soda, baking powder and salt in a separate bowl. Add to creamed mixture, mixing on low speed until blended. Stir in oats. Mix well then stir in remaining ingredients. Drop dough by tablespoonfuls (15 mL) onto prepared baking sheets.
  • Bake in centre of preheated oven for 10 to13 minutes, or until lightly golden. Cool 5 minutes then transfer to racks; cool completely.

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