DROP OATMEAL COOKIES
1 cup butter flavored shortening, 1 1/2 cups light brown sugar, 2 large eggs, 1/2 cup low-fat buttermilk, 1 1/2 cups cake flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 1/2 teaspoons cinnamon, 3 cups quick-cooking oats, 1 cup craisins, 3/4 cup chopped pecans.
Preheat oven to 400 degrees. Get out a cookie sheet, lightly grease the sheet, set it aside. In a large bowl, add the shortening and sugar cream until fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in buttermilk. Set aside. In a separate bowl, dump together all the dry ingredients and mix well. Gradually add the dry ingredient into the creamed shortening mix. Add the oatmeal, craisins, and nuts. Put the bowl in the freezer for 15-20 minutes. Get out a cooled dough, scoop out a tablespoon of the dough and drop it onto a lightly greased cookie sheet. The scoops should be about 2-inches apart. Bake for 6-8 minutes or until the cookies are a light brown around the edges. Remove from the oven, allow to cool, and remove from the pan. Cool off the cookie sheet, then bake the next batch.
Cooking with Jacque Rose 