cranberry orange oatmeal cookies

You can leave out the orange oil if desired, but we think cranberry orange is a nice festive combination. Try adding pecans or walnuts.

1 3/4 c all purpose flour
1 t baking soda
1 t baking powder
3/4 t salt
2 t ground cinnamon
1/2 t ground nutmeg
1/2 t ground cloves
6 T unsalted butter, room temperature
10 T vegetable shortening (preferably Crisco butter flavor), room temperature
3/4 c sugar
3/4 c firmly packed light brown sugar
2 large eggs
2 t vanilla extract
1/4 t orange oil
1 1/3 c old-fashioned oats (not quick cooking)
1 1/2 c dried cranberries, chopped

Preheat the oven to 350 degrees F. Butter two light colored baking sheets (or use cooking spray).

Stir or sift flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves in small bowl to blend. Set aside. Using electric mixer fitted with paddle attachment, beat butter, granulated sugar, and brown sugar in large bowl until blended and smooth, about 1 minute. Add egg, vanilla, and orange oil, and mix thoroughly. Stir in flour mixture until just incorporated, then stir in oatmeal and cranberries.

Using a tablespoon or a #50 disher, drop dough onto sheet. Bake until tops and bottoms are lightly golden, rotating baking sheets, front to back and top to bottom halfway through baking to ensure even browning, about 10-13 minutes. Cool cookies on baking sheets 5 minutes. Transfer to racks to cool completely.

Will keep for several days in airtight container. Should freeze well.