Thursday, November 27, 2014


Now that Thanksgiving is over, it's time to start the Christmas cookies.  This is one of my favorites.  I stumbled on it when I didn't have raisins in the house, but found a bag of craisins instead.  Craisins are dried cranberries and give these cookies a different flavor.  So good.  Every time I make them they are gone in a matter of minutes.


2/3 cup granulated sugar
2/3 cup packed brown sugar
1/2 cup butter or margarine, softened
1/2 cup shortening
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon vanilla
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
3 cups quick cooking or old fashioned oats
1 cup all purpose flour
1 cup craisins

Heat oven to 375 degrees F.  In large bowl, beat all ingredients except oats, flour and craisins with electric mixer on medium speed, or mix with spoon.  Stir in oats, flour and craisins.

On ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.

Bake 9 to 11 minutes or until light brown.  Immediately remove from cookie sheet to cooling rack.

Makes 36 cookies.


Quick-cooking and old-fashioned rolled oats are interchangeable unless recipes call for a specific type. Instant oatmeal products are not the same as quick-cooking or old-fashioned oats and should not be used for baking—you will get gummy or mushy results.

For 3 grams of fat and 95 calories per serving, substitute unsweetened applesauce for the shortening and 1/2 cup fat-free cholesterol-free egg product for the eggs. Increase cinnamon and vanilla to 1 1/2 teaspoons each.

Press dough in ungreased 13x9-inch pan. Bake 15 to 20 minutes or until light brown. Cool in pan on cooling rack. For 36 bars, cut into 6 rows by 6 rows.

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