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Black Forest Oatmeal Cookies

Prep Time:20 min
Cook Time:10 min
Yield:3 dozen cookies


  • 1 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1 cup firmly packed light brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 2/3 cups Pillsbury BEST™ All Purpose Flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 3 cups quick oats
  • 1 (6 oz.) white chocolate baking bar, coarsely chopped
  • 3 (2 oz.) semi-sweet chocolate baking bars, coarsely chopped
  • 3/4 cup coarsely chopped candied or dried cherries
  • 1/2 cup sliced almonds


  1. 1.
    HEAT oven to 375°F.

  2. 2.
    COMBINE shortening, brown sugar, sugar, eggs and vanilla in bowl of electric mixer; beat at medium speed until well blended.

  3. 3.
    COMBINE flour, baking soda, salt and baking powder in medium bowl; add to shortening mixture at low speed until well blended. Stir in with spoon, one at a time, oats, white chocolate, semi-sweet chocolate, cherries and nuts.

  4. 4.
    DROP rounded tablespoonfuls of dough 2 inches apart onto ungreased baking sheets.

  5. 5.
    BAKE 9 to 11 minutes or until set. Cool 2 minutes on baking sheets; transfer to cooling rack to cool completely.


Serving Size (1 cookie), Calories 210 (Calories from Fat 90), Total Fat 10g (Saturated Fat 3.5g, Trans Fat 0g), Cholesterol 15mg, Sodium 100mg, Total Carbohydrate 28g (Dietary Fiber 1g, Sugars 18g), Protein 3g; Percent Daily Value*: Vitamin A 4%, Vitamin C 0%, Calcium 2%, Iron 6%.

*Percent Daily Values are based on a 2,000 calorie diet.

Black Forest Oatmeal Cookies 3.3 5 3 3
Tasty These are easy to prepare and they taste very good. They are a little on the sweet side. March 31, 2013
good cookies These Black Forest Oatmeal Cookies are very very sweet. March 8, 2013
too busy Sorry. my grandkids did not like these cookies. too much for them. I will stick to chocolate chip March 1, 2013
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Black Forest Oatmeal Cookies
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