A wonderfully soft and chewy oatmeal cookie with a tropical twist. This simple drop cookie is packed with the sweet tang of crushed pineapple, brown sugar, and warm spices.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1/2 Cup | Shortening, softened |
| 1/2 Cup | Granulated Sugar |
| 1/2 Cup | Brown Sugar, packed |
| 1 | Egg |
| 1 Cup | Crushed Pineapple, well-drained |
| 1 ½ Cups (See Note) | Oats |
| 1 Cup | Sifted Flour |
| 1/2 tsp | Baking Soda |
| 1/2 tsp | Salt |
| 1/2 tsp | Cinnamon |
| 1/8 tsp | Nutmeg |
| 1/2 Cup | Chopped Walnuts |
Instructions
- Preheat your oven to 375°F. Grease your cookie sheets.
- In a large bowl, cream the shortening with the granulated and brown sugars until light and fluffy.
- Beat in the egg and the well-drained crushed pineapple.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the creamed mixture and stir until just combined.
- By hand, fold in the oats and chopped walnuts.
- Drop by heaping teaspoonfuls onto the prepared cookie sheets.
- Bake for 12 to 15 minutes, or until the edges are golden brown and the centers are set.
Note
The original recipe card for these “Pineapple Oatmeal Cookies” was missing the oats! 1 ½ cups of oats have been added to create a complete and functional recipe.
