1 cn DOLE Crushed Pineapple
-in syrup (20 oz; use -pineapple packed in juice, -if desired) 1 1/2 c Brown sugar, packed
1 c Margarine
1 Egg
3 c Rolled oats, uncooked
2 c All-purpose flour
1 t Baking powder
1 t Ground cinnamon
1/2 t Salt
1 c DOLE Raisins
1 c DOLE Natural Almonds,
-toasted and chopped 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.