Cranberry Oat Crisps

by Ernita 0'Brien

via Mary Lonergan

makes about 8 dozen cookies

1 cup butter

7/8 cup sugar

1 cup brown sugar

1 egg

1 cup vegetable oil

1 teaspoon vanilla extract

1 cup rolled oats, regular

1 cup crushed Rice Krispies

1/2 cup shredded sweetened coconut

1 cup dried cranberries

1/2 cup chopped walnuts

3 1/2 cups sifted all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

Preheat oven to 325 degrees. Cream together butter and sugars until light and fluffy. Add egg, mixing well; then add oil and vanilla extract, mixing well. Add oats, Rice Krispies, coconut, cranberries and walnuts, stirring well. Then add flour, baking soda, and salt. Mix well and form into balls the size of small walnuts. Place onto an ungreased or parchment-lined cookie sheet. Flatten with a fork. Bake for 15 to 18 minutes, or until golden. Allow to cool on cookie sheets for few minutes.

This is a great recipe for a big batch of cookies that will disappear quickly. They do keep well in an air-tight container.