Festive oatmeal cookies, studded with dried
cranberries and chopped almonds, shaped and decorated liked holiday
stockings!
Santa's
Stockings
- 1/2 cup (1 stick) margarine
or butter, softened
2/3 cup firmly packed brown sugar
1/4 cup granulated sugar
1 large egg
2 tablespoons milk
1 teaspoon almond extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt (optional)
2-1/2 cups Quaker® Oats (Quick or Old Fashioned, uncooked)
1 cup dried cherries or dried cranberries
1 cup coarsely chopped almonds (optional)
Decorating icing
Semisweet chocolate pieces
Candy-coated chocolate pieces
- Heat oven to 350°F
(175°C). Lightly grease two cookie
sheets.
- Beat margarine and sugars until creamy.
Add egg, milk and almond extract; beat well. Add combined flour,
baking soda and salt; mix well. Stir in oats, dried cherries
and almonds; mix well. Divide dough into 4 equal portions. With
moistened hands, pat dough onto prepared cookie sheets into 1/4-inch
thick holiday shapes such as stockings, Christmas trees or candy
canes.
- Bake 12 to 14 minutes or until edges are
light golden brown. Cool 2 minutes on cookie sheets; remove to
wire rack with wide spatula or pancake turner. Cool completely.
- Decorate cookies as desired.
Makes about 4 dozen.
For Gift Giving: Wrap decorated
cookies individually in plastic wrap. Pack each cookie in separate
gift bag filled with crumpled tissue paper in holiday colors.
Variation: For easy drop
cookies, heat oven to 375°F (190°C). Follow recipe
as directed above except drop dough by rounded measuring tablespoonfuls
onto ungreased cookie sheets. Bake 10 to 12 minutes or until
light golden brown. Cool 1 minute on cookie sheets; remove to
wire rack. Cool completely.
Recipe and photograph provided
courtesy of The Quaker Oats Company.
