Pineapple Oatmeal Raisin Cookies

I wasn't even sure that this cookie existed until I started to look for one. I absolutely love oatmeal raisin cookies, but when I thought about adding pineapple to it I was *really* wanting to try it. I went to my good ol' friend, Google, and started my search to see if a pineapple oatmeal raisin cookie recipe was out there somewhere. Sure enough, I found one! I was very hesitant to make these because I am a generally against using Crisco in anything. I have a very strange problem... I love, love, love to bake but I don't eat a lot of sweets and I am pretty much a health nut. When I see the butter content in recipes or the use of Crisco it makes me cringe, but for these cookies I had to give it a whirl.

I will tell you that these cookies were absolutely amazing! Imagine the most soft and moist oatmeal raisin cookie you've ever eaten with a nice tropical twist of pineapple. So good!

I will say that this recipe will be getting "Farrah-fied" to be more healthy next time by swapping out some of that shortening for canned pumpkin or applesauce and maybe even some adjustments to the brown sugar. For what it's worth, it was the best 147 calories worth of cookie I've had in a really long time :)

Pineapple Oatmeal Raisin Cookies

• 2 cups all purpose flour
• 1 cup brown sugar
• 1 cup quick oats
• 1 cup raisins
• 1 cup crushed pineapple (I drained out most of the juice so it wasn't too watery)
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 2/3 cup Crisco shortening
• 1 egg, lightly beaten (beat in a bowl by itself before adding to the rest of the ingredients)
  

This is basically the easiest cookie ever. Toss all of the ingredients in a bowl together and stir to combine or use a stand/hand mixer.

Once everything is thoroughly incorporated, drop by heaping tablespoons onto a cookie sheet. The recipe should make 24 cookies if you use a heaping tablespoon. If you make smaller cookies you will get more...I just prefer a bigger cookie :)

Bake @ 350 degrees for about 9-12 minutes or until just barely golden brown on the bottom. They will still be soft when you take them out of the oven, but you will be able to see the bottoms getting that golden color. Let them sit on the cookie sheet for 2-3 minutes to set up after they come out of the oven and then transfer them to a wire rack to cool the rest of the way.

These are a super soft cookie that will hold up really well at room temperature. Store either in an air tight container or ziplock bag.

Source: Eat Cook Share