OATMEAL CRAISIN PECAN VALENTINE COOKIES

These are some of my favorite cookies.  They add a touch of color and a different flavor brought on by the craisins.  You might want to consider giving them as a Valentine’s Day sweetie gift along with a beautiful single red rose.

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 tsp. baking soda, 1 tsp. baking powder, 1 1/2 tsp. cinnamon, 3 cups quick-cooking oats, 1 1/4 cups craisins, 3/4 cups chopped pecans.

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 stir them together 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. 

Preheat the oven to 400 degrees.  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.