0 Opening Weekend and Cranberry Walnut Oatmeal Cookies

It is that time of year again. . . Candy corn is in the stores, pumpkin spice latte's are back. . . and it is HUNTING SEASON! Nate and I have so much fun hunting together! We love waking up early and cuddling in the deer stand (especially when it is freezing), seeing the pretty sunrise, and looking at all the different animals! It is such a special time together! I CANNOT wait until November!!

But this weekend is the opening of DOVE season! Gus Gus's second favorite season (only right behind duck season!) Besides the cold weather and special times with friends and family, I love hunting season because it means UNLIMITED baking!!!!! Nate says that I am a 100% certified FOOD PUSHER. . . and where better to serve yummy goodies than a deer camp FULL of hungry men! :-) So of course, this weekend is no different and I have spent the afternoon baking away (with an occasional break to be with a special birthday girl. . . and to take cookies to my daddy. . . who reads my blog and then asks for left overs! :-)

I found this yummy new cookie recipe from Crisco and it is DELISH!

 {foodnetwork.com}

Cranberry Walnut Oatmeal Cookies

• Crisco® Original No-Stick Cooking Spray
• 3/4 cup Crisco® Butter Shortening OR 3/4 Crisco® Butter Shortening Sticks
• 3/4 cup sugar
• 3/4 cup firmly packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup Pillsbury BEST® 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 dried cranberries 
• 1 cup chopped walnuts

1.HEAT oven to 375ºF. Coat baking sheets with no-stick cooking spray.

2.BEAT shortening, sugar and brown sugar in large bowl at medium speed of electric mixer until blended. Beat in eggs and vanilla. Combine flour, baking soda, cinnamon and salt in small bowl. Beat into shortening mixture until smooth. Stir in oats, dried cranberries and walnuts. Drop by rounded tablespoonfuls about 2-inches apart on prepared baking sheets.

3.BAKE 10 to 12 minutes or until light brown. Cool on baking sheets 2 minutes. Place on cooling rack to cool completely.

Happy hunting! :-)