• 1 cup dried cranberries
• 1 cup water
• ¾ cup shortening
• 1½ cups sugar
• 2 eggs
• 1 tsp. vanilla
• 2½ cups flour
• 1 cup oats
• ½ cup Premium Wild Rice, cooked
• 1 tsp. baking soda
• 1 tsp. salt
• 1 tsp. cinnamon
• ½ tsp. baking powder
• ½ tsp. nutmeg

Simmer cranberries and water over medium heat until they are plump, about 15 minutes. Drain, reserving liquid. Add enough water to reserved liquid to measure ½ cup. 

In bowl, mix shortening, sugar, eggs and vanilla until creamy. Stir in the ½ cup of reserved liquid. Add remaining ingredients and blend until mixed thoroughly. Portion cookie dough by the spoonful on an ungreased cookie sheet. Bake at 400 degrees for 8 to 10 minutes or until done.