As summertime winds down, it's time to enjoy the sunflowers all around us. Please join me for some yummy cookies and a refreshing glass of black raspberry frost sparkling water, which I find at Aldi's. My lady vase has her hat topped with a giant sunflower.
Aren't these coasters darling? A sweet friend painted these and sent them to me. You can visit her Society 6 Shop here.
Another dear friend sent me this beautiful towel that I have hanging on my oven towel.
Yes, even my front door is sprinkled with sunflowers.
Yield: About 24 large cookies
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Cranberry Walnut Oatmeal Cookies
If you love dried fruit and oatmeal cookies, I think you'll love these.
ingredients:
- 3/4 cup butter flavored shortening
- 3/4 cup sugar
- 3/4 cup firmly packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 3/4 cups old-fashioned rolled oats
- 1 cup sweetened dried cranberries
- 1 cup chopped walnuts ( I toasted these)
instructions:
How to cook Cranberry Walnut Oatmeal Cookies
- Heat oven to 350 degrees. Coat baking sheets with no-stick cooking spray, or line with parchment paper.
- Beat shortening, sugar and brown sugar in large bowl with mixer on medium speed until light and fluffy. Beat in eggs and vanilla.
- Stir flour, baking soda, cinnamon and salt in medium bowl until blended. Add to shortening mixture; mix well. Stir in oats, cranberries and walnuts. Drop dough by tablespoonfuls 2 inches apart onto prepared baking sheets.
- Bake 9 to 11 minutes or until light golden brown. Cool 2 minutes; remove from baking sheets to wire rack to cool completely.
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I am sharing this with these lovely parties: