Black Forest Oatmeal Crisp Cookies

Ingredients:

1 cup (250 mL) CRISCO® All-Vegetable Shortening
1 cup (250 mL) brown sugar, packed
3/4 cup (175 mL) granulated sugar
2 (2) eggs
2 tbsp (30 mL) milk
1 tsp (5 mL) almond extract
1 2/3 cups (400 mL) ROBIN HOOD® All Purpose Flour or Whole Wheat Flour
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
1/2 tsp (2.5 mL) salt
2 1/2 cups (625 mL) ROBIN HOOD® or OLD MILL® Oats
1 1/2 cups (375 mL) chopped red candied cherries
1 1/4 cups (300 mL) CHIPITS® White Chocolate Baking Chips
1 cup (250 mL) CHIPITS® Semi-Sweet Baking chips
3/4 cup (175 mL) slivered almonds

Directions:

1. PREHEAT oven to 375ºF (190ºC). Beat shortening, brown sugar, granulated sugar, eggs, milk and almond extract together in large bowl until creamy.
2. COMBINE flour, baking soda, baking powder and salt. Add to creamed mixture, mixing on low speed until blended. Stir in oats. Mix well then stir in remaining ingredients. Drop dough by tablespoonfuls onto ungreased baking sheet.
3. BAKE in centre of 375ºF (190ºC) oven for 10-13 minutes, or until lightly golden. Cool 10 minutes then trasnfer to racks; cool completely.
Tip
4. Replace almonds with pecans and cherries with candied pineapple.

January 01, 1900


Featured Products:

<strong>Crisco®</strong> All Vegetable Shortening
Crisco® All Vegetable Shortening
<strong>Robin Hood®</strong> Original All Purpose Flour
Robin Hood® Original All Purpose Flour
<strong>Robin Hood®</strong> Quick Oats
Robin Hood® Quick Oats

Add your comment:

Recent Comments:

Review on 1/31/2007 5:05:00 PM by Glenda

A great recipe, makes enough to share!(My husband is celiac so can't eat a lot of what I make so I bake and share with friends!)

  • Black Forest Oatmeal Crisp Cookies

  • Prep Time:
    Baking Time: 13 mins
    Makes: 6 dozen
    Freezing: excellent

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Nutritional Information

Servings Per Recipe
Energy 115 Cal
Fat 5.1 g
Saturates1.6 g
Carbohydrate 16 g
Dietary fibre 0.5 g

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