Holiday Cookie Recipe

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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.

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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.

INGREDIENTS

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)

INSTRUCTIONS

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.