• 2 Ratings

These over-size cookies are as much fun to bake as they are to eat. Make them for a special after-school treat.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • 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.

Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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.

Instructions Checklist
  • 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.

Nutrition Facts

345 calories; 16 g total fat; 6 g saturated fat; 48 mg cholesterol; 141 mg sodium. 47 g carbohydrates; 2 g fiber; 5 g protein; 155 RE vitamin a; 0 mg vitamin c; 20 mg calcium;


2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0