I love making cookies. LOOOVE. They make people happy. All people, kids, grown ups and they are great for bringing to parties. These cookies are so super fab. Sustaining, easy, and yummy. I used cranberries and sunflower seeds instead of raisins and walnuts like the recipe called for, but feel free to use whatever you like. The cookies end up being a bit sweet, a bit salty but absolutely irresistible!
1.5 cups firmly packed brown sugar (feel free to use less sugar about about ¾ cup because the chocolate and cranberry add plenty of sweetness)
¾ cup butter flavor Crisco (or 1 stick of sweet butter or margarine)
1 egg
1/3 cup milk
1 ½ teaspoon vanilla
2 ½ cups quick oats, uncooked
1 cup flour
½ tsp baking soda
¼ tsp salt
¼ tsp cinnamon
1 cup milk chocolate chunks
1 cup dried cranberries
½ cup sunflower seeds
(if you are a vegan – add soy milk instead of regular and use egg beaters instead of eggs)
1. Heat oven to 375. Grease baking sheets
2. Place brown sugar, shortening, egg, milk and vanilla in a large bowl. Beat at
medium until well blended.
3. Combine oats, flour, baking soda, salt and cinnamon. Add to shortening mixture. Beat at low speed until blended. Stir in chocolate and nuts.
3. Drop cookie dough by the tablespoon full an inch apart of cookie sheets.
4. Bake one cookies sheet at a time about 10 minutes. Keep a close eye on these, do not over bake. Remove to a cooling rack and let them cool for an hour. mmmmm
1.5 cups firmly packed brown sugar (feel free to use less sugar about about ¾ cup because the chocolate and cranberry add plenty of sweetness)
¾ cup butter flavor Crisco (or 1 stick of sweet butter or margarine)
1 egg
1/3 cup milk
1 ½ teaspoon vanilla
2 ½ cups quick oats, uncooked
1 cup flour
½ tsp baking soda
¼ tsp salt
¼ tsp cinnamon
1 cup milk chocolate chunks
1 cup dried cranberries
½ cup sunflower seeds
(if you are a vegan – add soy milk instead of regular and use egg beaters instead of eggs)
1. Heat oven to 375. Grease baking sheets
2. Place brown sugar, shortening, egg, milk and vanilla in a large bowl. Beat at
medium until well blended.
3. Combine oats, flour, baking soda, salt and cinnamon. Add to shortening mixture. Beat at low speed until blended. Stir in chocolate and nuts.
3. Drop cookie dough by the tablespoon full an inch apart of cookie sheets.
4. Bake one cookies sheet at a time about 10 minutes. Keep a close eye on these, do not over bake. Remove to a cooling rack and let them cool for an hour. mmmmm
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.