Holiday Cookie Recipe

Recipe courtesy of Cookie Crew Crusader, Eydie Oakland. Eydie’s cookies are famous throughout the House and has been baking them since the House opened in 2011.

Cranberry Oatmeal White Chocolate (Nut)

(Dried Cherry and Dark Chocolate can be substituted for variety)

*Preheat oven to 350 degrees. Line baking sheets with parchment paper.


1/2 Cup Shortening (I use Crisco Sticks, but not butter flavored) – room temp

1/2 Cup Butter (I prefer salted Kerrygold) – room temp

1 Cup Granulated Sugar

1 Cup Dark Brown Sugar

2 Eggs – room temp

1 tsp. Vanilla

1/4 tsp. Almond Extract (optional)

1-1/2 Cups All Purpose Flour

1 tsp. Baking Soda

1 tsp. Salt

3 Cups Quick Cook Oats

3/4 Cup Dried Cranberries

1 Cup White Chocolate Chips

*1 Cup Macadamia Nuts, Pecans or Walnuts if desired (optional)


In a stand mixer or with a hand mixer, cream shortening, butter and both sugars until fluffy. Mix in eggs 1 at a time, add vanilla, almond extract and blend.  

Mix together flour, soda and salt in a separate bowl. Add to whipped mixture gradually. Add oats and blend until combined. Lastly, add cranberries, white chocolate and nuts (if desired).

Spoon 1&1/2 inch balls of dough onto lined baking sheets and bake at 350 for 12 minutes. Let stand on pans 5 minutes then transfer to cooling racks.