• 3/4 cupCrisco® Shortening (All-Vegetable or Golden)
• 1/3 cup packed brown sugar 75 mL
• 1 egg
• 1/2 cup Crown®/Beehive® Corn Syrup 125 mL
• 1 cup Robin Hood® All-Purpose Flour 250 mL
• 2 tsp baking powder 10 mL
• 1/2 tsp salt 2 mL
• 1½ cup Robin Hood® or Old Mill® Oats 375 mL
• 1 cup dried cranberries 250 mL
• 3/4 cup chopped pecans 175 mL
• 1/3 cup sunflower seeds, optional 75 mL

1. Preheat oven to 375°F (190°C). Lightly grease baking sheets.
2. Beat shortening, brown sugar, egg and syrup in large bowl on medium speed of electric mixer until creamy.
3. Combine flour, baking powder and salt. Add to creamed mixture, mixing on low speed until blended. Stir in remaining ingredients. Mix well. Drop dough by tablespoonfuls onto prepared baking sheets.
4. Bake in centre of preheated oven for 8-12 minutes or until golden around edge but still soft in the centre. Cool 10 minutes then transfer to racks; cool completely.

Makes: about 4 dozen cookies
Preparation Time: 20 minutes
Baking Time: 12 minutes
Freezing: excellent