• Preparation Time 15 minutes
  • Baking Time 12 minutes
  • Makes about 48 cookies
  • Freezing Excellent
  • Cranberry Oatmeal Cookies
    Cranberry Oatmeal Cookies

Ready.
Set.
Make.

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Lets Make

Ingredients

  • 1 3/4 cups Robin Hood® All Purpose Whole Wheat Flour
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/2 cup All Vegetable Shortening
  • 1 cup granulated sugar
  • 1 egg
  • 1 cup applesauce
  • 1 tsp baking soda
  • 1 cup raisins or dried cranberries
  • 1 cup Robin Hood Oats

Serving Size: about 48 cookies

Unit conversion :
437.5 ml
84 tsp
28 tbsp
1/2 tsp
2 mL
salt

Unit conversion :
2.5 ml
1 tsp
5 mL
ground cinnamon

Unit conversion :
5 ml
1/2 tsp
2 mL
ground nutmeg

Unit conversion :
2.5 ml
1/2 tsp
2 mL
ground cloves

Unit conversion :
2.5 ml
1/2 cup
125 mL
All Vegetable Shortening

Unit conversion :
125 ml
24 tsp
8 tbsp
1 cup
250 mL
granulated sugar

Unit conversion :
250 ml
48 tsp
16 tbsp
1
1
egg

1 cup
250 mL
applesauce

Unit conversion :
250 ml
48 tsp
16 tbsp
1 tsp
5 mL
baking soda

Unit conversion :
5 ml
1 cup
250 mL
raisins or dried cranberries

Unit conversion :
250 ml
48 tsp
16 tbsp
1 cup
250 mL
Robin Hood Oats

Unit conversion :
250 ml
48 tsp
16 tbsp
Next

Directions

Serving Size: about 48 cookies

  • Preheat oven to 350°F (180°C). Grease or line baking sheets with parchment paper.
  • Combine, in a large bowl, flour, salt and spices. Stir well to blend.
  • Cream, in a medium bowl, shortening, sugar and egg together thoroughly.
  • Combine, in a separate bowl, applesauce and baking soda. Add to creamed mixture alternating with dry ingredients. Mix well. Stir in raisins and oats.
  • Drop by teaspoonfuls (5 mL) 2" (5 cm) apart onto greased baking sheets.
  • Bake in preheated oven for 10 to 12 minutes or until golden brown. Cool 5 minutes, then remove to wire rack.
Finish

Finished!

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