Pineapple Oatmeal Cookies
|Canned crushed pineapple in syrup||20 Ounce (1 Dole Can)|
|Firmly packed brown sugar||1 1⁄2 Cup (24 tbs)|
|Margarine||1 Cup (16 tbs), softened|
|Rolled oats||3 Cup (48 tbs), uncooked|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Raisins||1 Cup (16 tbs) (Dole Brand)|
|Toasted almonds||1 Cup (16 tbs), chopped (Dole Brand)|
Drain pineapple well; reserve 1/2 cup syrup.
Beat sugar and margarine in large bowl until light and fluffy.
Beat in egg, pineapple and reserved 1/2 cup syrup.
Combine remaining ingredients in medium bowl; blend into pineapple mixture.
Drop dough by 2 heaping tablespoonfuls onto greased cookie sheets.
Press lightly with back of spoon.
Bake in 350°F oven 20 to 25 minutes until golden.
Cool on wire racks.