1 cn DOLE Crushed Pineapple 2 c All-purpose flour
-in syrup (20 oz; use 1 ts Baking powder
-pineapple packed in juice, 1 ts Ground cinnamon
-if desired) 1/2 ts Salt
1 1/2 c Brown sugar, packed 1 c DOLE Raisins
1 c Margarine 1 c DOLE Natural Almonds,
1 Egg -toasted and chopped
3 c Rolled oats, uncooked
Drain pineapple well. reserve 1/2 cup syrup.
Beat sugar and margarine in large bowl until light and fluffy. Beat
in egg, drained pineapple and reserved 1/2 cup syrup. Combine
remaining ingredients in medium bowl; blend into pineapple mixture.
Drop by 2 heaping tablespoonfuls, 2″ apart, onto greased cookie
sheets. Flatten tops with back of spoon.
Bake in 350’F. oven 20-25 minutes until golden. Cool on wire racks.
Makes about 2 1/2 dozen cookies.
Yields
30 servings
