1 cup (250 mL) CRISCO® All-Vegetable Shortening1 cup (250 mL) brown sugar, packed3/4 cup (175 mL) granulated sugar2 (2) eggs2 tbsp (30 mL) milk1 tsp (5 mL) almond extract1 2/3 cups (400 mL) ROBIN HOOD® All Purpose Flour or Whole Wheat Flour1 tsp (5 mL) baking powder1 tsp (5 mL) baking soda1/2 tsp (2.5 mL) salt2 1/2 cups (625 mL) ROBIN HOOD® or OLD MILL® Oats1 1/2 cups (375 mL) chopped red candied cherries1 1/4 cups (300 mL) CHIPITS® White Chocolate Baking Chips1 cup (250 mL) CHIPITS® Semi-Sweet Baking chips3/4 cup (175 mL) slivered almonds
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.Tip4. Replace almonds with pecans and cherries with candied pineapple.
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!)
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