Giant Cherry-Oatmeal Cookies

Yield 14 large cookies

Prep: 30 minutes
Bake: 8 minutes

Ingredients
1/2 cup shortening
1/2 cup butter
3/4 cup packed brown sugar
1/2 cup granulated sugar
2 teaspoons apple pie spice or pumpkin pie spice
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1 teaspoon vanilla
1-1/3 cups all-purpose flour
2-1/2 cups regular rolled oats
1-1/2 cups snipped dried cherries or raisins
1 teaspoon finely shredded orange peel

Directions
1. In a large mixer bowl beat shortening and butter for 30 seconds or until softened. Add sugars, pie spice, baking powder, baking soda, and salt. Beat until fluffy. Add eggs and vanilla; beat thoroughly. Beat in flour. Stir in oats, cherries or raisins, and orange peel.
2. Generously fill a 1/3-cup dry measure with dough and drop onto a greased cookie sheet. Press into a 4-inch circle. Repeat with remaining dough, placing cookies 3 inches apart on greased cookie sheets.
3. Bake in a 375 degree F oven for 8 to 10 minutes or until edges are golden. Let stand for 1 minute. Transfer cookies to a wire rack to cool.
4. Store cookies in an airtight storage container at room temperature for up to 3 days; or freeze, in a freezer container, for up to 3 months. Makes about 14 large cookies.

Nutritional Information
Nutritional facts per serving
calories: 345, total fat: 16g, saturated fat: 6g, cholesterol: 48mg, sodium: 141mg, carbohydrate: 47g, fiber: 2g, protein: 5g, vitamin A: 15%, vitamin C: 0%, calcium: 2%


Source: Better Homes and Gardens