Oatmeal Fruit Cookies
Makes: 44 cookies or 22 ice cream sandwiches
Prep Time 1 hr 20 mins
Cook Time 17 mins
Serves N/A
Difficulty N/A
Ingredients
- Cookies:
- 1 cup (250 mL) All-Vegetable Shortening, melted and cooled
- 1 cup (250 mL) brown sugar, packed
- 1/2 cup (125 mL) sugar
- 2 eggs
- 1 tsp (5 mL) vanilla extract
- 3 cups (750 mL) Robin Hood® Oats
- 1 1/2 cups (375 mL) Robin Hood® Original All Purpose Flour
- 1 tsp (5 mL) baking soda
- 1/2 tsp (2 mL) cinnamon
- 1/2 tsp (2 mL) salt
- 8 oz (250 g) milk chocolate chips
- 1/2 cup (125 mL) toffee bits
- 1 cup (250 mL) cranberries, dried or fresh
- 1/2 cup (125 mL) frozen blueberries
- Ice Cream Sandwiches:
- 4 cups (1 L) vanilla ice cream or your favourite flavor
Directions
Step 1:
Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper.
Step 2:
Cookies: Beat shortening and sugars until combined. Add eggs and vanilla. Add next 5 ingredients. Beat in remaining 4 ingredients. Drop dough by heaping tablespoons (15 mL) onto prepared baking sheets, about 2” (5 cm) apart. Bake for 15 to 17 minutes until cookies are golden. Let cool on baking sheets for 3 to 5 minutes. Transfer to wire rack until cool.
Step 3:
Ice Cream Sandwiches: Place a scoop (1/4 cup/50 mL) of your favorite ice cream between two cookies and press gently to form a sandwich.