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RECIPE TIP: Use either dried cranberries or cherries or a combination or both.

INGREDIENTS

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 1/2 cups quick oats (uncooked)
1 cup shortening
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
1 teaspoon LorAnn Butter Vanilla Bakery Emulsion
1 teaspoon LorAnn Cinnamon Spice Bakery Emulsion
1 cup dried cranberries or cherries

DIRECTIONS

1. Preheat oven to 375°F. 
2. In a large bowl, combine the flour, baking soda, salt and oats and stir until well combined. 
3. In a separate large bowl, cream shortening and sugars until smooth. Beat in eggs and bakery emulsions. Gradually mix in the dry ingredients. Stir in dried fruit.
4. Drop by rounded tablespoon onto greased baking sheet. Bake 9 - 11 minutes or until just browned along the edges. Do not over bake. 

Makes about 4 dozen cookies.