Homemade Oatmeal Cranberry Cookies

The cranberries will be ready for picking soon, so I have been playing with ideas for what to create with them when they are ripe. One of the ideas that I came up with is to add them to oatmeal cookies in place of raisins. You could use Craisins, or dry your own cranberries picked wild in Alaska.

1 c. vegetable shortening
1 c. sugar
1 c. packed brown sugar
2 eggs
1 tsp vanilla
1 1/2 c. all-purpose flour
1 tsp baking soda
1 tsp salt
3 cups quick oats
1 c. dried cranberries

Preheat oven to 350^o F. Grease cookie sheet.

Beat the sugar, brown sugar and shortening together until creamy. Add eggs and vanilla and mix well.

In a separate bowl combine flour, baking soda and salt. Add dry ingredients to shortening mixture a little at a time, stirring well after each addition.

Stir in oats and cranberries, then drop by slightly rounded teaspoons onto baking sheet. Cookies should be approximately 2" apart to allow for expansion as they flatten during cooking. You can flatten or leave rounded.

Bake for 10 to 12 minutes, cookies are done when they are lightly browned. Let stand for 1 minute, then use a cookie spatula to move to a wire rack to cool.

Makes roughly 5 dozen cookies. Cookies have approximately 85 calories each.

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