| The over the top oatmeal cookie recipe mixes | | | | Mixer |
| together a combination of flavors; including oats, | | | | Step 1: Preheat oven to 375 degrees F. |
| chocolate chips, dried cranberries, toffee bits, and | | | | Step 2: In a medium bowl, whisk together the flour, |
| chopped walnuts! | | | | baking soda, and salt; set aside. |
| Ingredients | | | | Step 3: In a large bowl, cream the shortening and |
| 1/2 cup shortening | | | | sugars together with an electric mixer set on |
| 1/2 cup granulated sugar | | | | medium-high speed. |
| 1/2 cup packed brown sugar | | | | Step 4: Beat in the egg, water, and vanilla extract. |
| 1 egg | | | | Step 5: Gradually add the flour mixture to the |
| 1 tablespoon water | | | | creamed mixture. |
| 1 teaspoon vanilla extract | | | | Step 6: Stir in the remaining ingredients. |
| 1 cup all-purpose flour | | | | Step 7: Drop by tablespoons 3 inches apart onto |
| 1/2 teaspoon baking soda | | | | ungreased cookie sheets. |
| 1/2 teaspoon salt | | | | Step 8: Bake for 10-12 minutes or until lightly |
| 1 cup quick cooking oats | | | | browned. Cool for 2 minutes before transferring |
| 1 cup (6 ounces) semisweet chocolate chips | | | | cookies to a cooling surface. |
| 3/4 cup dried cranberries | | | | Makes about 4 dozen cookies. |
| 1/2 cup chopped walnuts | | | | For more information on baking procedures and |
| 1/2 cup English toffee bits | | | | hardware used in this recipe see our Baking Tips |
| Hardware | | | | section. |
| Whisk | | | | Important: Feel free to republish this article on your |
| Large bowl | | | | website. However, you are not allowed to modify |
| Medium bowl | | | | any part of its content and all links should be kept |
| Cookie sheets | | | | active. |