CHOCOLATE CHIP COOKIE RECIPE WITHOUT SHORTENING

INGREDIENTS:

1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1/3 cup packed brown sugar
1/4 cup chopped walnuts
3/4 cup packed brown sugar
1/2 cup white chocolate chips
1/2 cup pure maple syrup
3/4 cup half-and-half
3 eggs, slightly beaten
3/4 cup dried cranberries
3/4 cup chopped walnuts
1/2 cup golden raisins

DIRECTIONS:


1. Heat oven to 425°F. Place 1 pie crust in 9-inch glass pie plate as directed on box for One-Crust-Filled Pie.

2. Unroll second crust on work surface. With floured 2 1/2- to 3-inch and 1- to 1 1/2-inch leaf-shaped cookie cutters, cut 3 leaf shapes of each size from crust. Set aside. Cut remaining crust with scissors to resemble crumb topping. In small bowl, mix 1/3 cup brown sugar and 1/4 cup walnuts; stir in cut-up crust.

3. In 3-quart saucepan, place 3/4 cup brown sugar, the white chocolate chips and syrup. Cook over medium heat, stirring constantly, just until chips are melted and mixture is smooth. Stir in half-and-half and eggs until well blended. Stir in cranberries, 3/4 cup walnuts and the raisins. Pour mixture into crust-lined plate. Sprinkle with cut-up crust mixture; top with leaf cut outs.

4. Cover crust edge with strips of foil to prevent excessive browning; bake 20 minutes. Remove foil; reduce oven temperature to 350°F. Bake 20 minutes longer. Cool at least 2 hours before serving.

GIANT RAISIN OAT COOKIES
*Suppose to get 1 dozen cookies, but I got 8 GIANT ones. :-)

3/4 cup sugar
1/3 cup light corn syrup
1/3 cup (5 1/3 tablespoons)
margarine, soften
2 egg whites
1/2 teaspoon grated orange peel (optional)

1 1/4 cups Quaker Oat Bran hot cereal, uncooked

1 cup all-purpose flower

1 cup Quaker Oats (quick or old fashioned, uncooked)

1/2 teaspoon baking soda
1/2 cup raisins

Heat oven to 350 degrees. Beat sugar, corn syrup and margarine until light and fluffy. Add egg whites and orange peel; beat until well blended. Gradually add combined oat bran, flour, oats, and baking soda, mixing well. Stir in raisins. Drop by scant 1/4 cups onto ungreased cookie sheet. Gently press into 3 inch circle. Bake 14 to 16 min. or until light golden brown. Cool one minute on cookie sheet; remove to foil/rack to cool completely. Store tightly covered in freezer or at room temperature.