• Crisco original No-Stick Cooking Spray
  • 1/4 cup Crisco Butter Flavor All-Vegetable Shortening
  • 1/2 cup firmly packed brown sugar
  • 1 large egg
  • 2 teaspoons water
  • 1 teaspoon vanilla extract
  • 1 (7 ounce) package Hungry Jack Chocolate Chip Pancake Mix
  • 1/3 cup dried cranberries, chopped
  • 1/2 cup chopped cashews


Heat oven to 350 degrees F. Coat cookie sheet with no-stick cooking spray.

Beat shortening and brown sugar in medium bowl with electric mixer on medium speed until light and fluffy.

Add egg, water and vanilla. Beat until smooth. Blend in pancake mix.

Stir in cranberries and cashews. Drop by tablespoonfuls onto prepared cookie sheet.

Bake 8 to 10 minutes or until edges are lightly browned.

Cool on cookie sheet 1 minute.

Transfer to wire rack to cool completely.

Recipe reprinted by permission of JM Smucker, Pillsbury. All rights reserved.