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Monday, April 11, 2016

Cranberry Pecan Cowboy Cookies

I received Mariani cranberry products to review and giveaway.  After making my favorite Chicken Salad:  Sweet & Crunchy, I made a batch of these super yummy cookies.  How good are they?  Only half of my family likes nuts in cookies and these all went in ONE day!!


Cranberry Pecan Cowboy Cookies
1/2 c. soft butter
1/2 c. shortening or lard
1 c. sugar
1 c. packed brown sugar
2 eggs
1 tsp. vanilla
2 c. quick oats
2 c. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. dried cranberries (Mariani are very good)
1 c. chopped pecans (not too small)

Mix as usual for cookies.  Cream fats.  Add sugars, beat till light and fluffy.  Stir in eggs and vanilla.  Mix in oatmeal.  Then add dry ingredients, sprinkling the powder, soda, and salt over the flour.  Mix well.  Fold in cranberries and pecans.  **A note about the fats:  Choose the fat based on how you want your cookie to look.  Butter gives delicious flavor and a nice color to cookies.  Shortening will keep the cookies from spreading and will be thicker.  Lard acts more like butter.  The cookies will spread a little more and result in a flatter cookie.  The cookies in the picture were made with butter and shortening.  Bake on light colored cookie sheets at 350 degrees F for 10 minutes.  Allow to cool on pan for a minute.  Remove and place on foil or cooling racks.  Yields about 4 dozen cookies.

**if using dark pans, reduce cooking time by 1-2 minutes

Remember to enter the giveaway for Mariani cranberry products. (giveaway is over)

Linking up with
Raising Homemakers
WholeHearted Wednesday