Cranberry cookies with “everything in them” go into the win-column

“I believe your cookies were a whole lot better than last year’s. What were those that had everything in them?” Our well-meaning neighbor truly did pay me a compliment in the aftermath of our cookie delivery to his home. He was referencing these Cranberry Oatmeal Cookies, which I believe represented my crown-jewel food item to prepare during the recent holidays.

“Everything in them” was right. Besides chopped fresh cranberries they also contained white-chocolate chips, white raisins, grated orange peel, and quick-cooking oats. Only the addition of the proverbial kitchen sink would have made them more chock-full.

They were healthy, flavorful, and stayed fresh for days—made a bunch (6 dozen) and held together well during baking. Plus, they just looked like Christmas, right? I usually like to try out new recipes from year to year and each Christmas start anew in my holiday baking, but I already know I plan to file this recipe away for a repeat in 2013.

Cranberry Oatmeal Cookies

1 cup butter or margarine, softened

1 1/2 cups sugar

2 eggs (or egg substitute)

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt (or salt substitute)

1/4 teaspoon baking soda

2 cups quick-cooking oats

1 cup raisins

1 cup coarsely chopped fresh or frozen cranberries

1 tablespoon grated orange peel

1 package (12 ounces) vanilla chips (I used white chocolate chips)

In a mixing bowl cream butter and sugar. Add the eggs, one at a time; beat well after each addition. Beat in vanilla. Combine flour, baking powder, salt, and baking soda; add to the creamed mixture. Stir in oats, raisins, cranberries, and orange peel. Stir in vanilla chips. Drop by rounded teaspoonfuls 2 inches apart onto greased baking sheets. Bake at 375 degrees for 10 to 12 minutes or until the edges are lightly browned. Cool on wire racks. Makes 6 dozen. (Source: Taste of Home 2010)