• ½ cup butter, softened
  • ¼ cup solid shortening
  • 1¼ cups light brown sugar, packed
  • 1 egg
  • ⅓ cup milk (skim is fine)
  • 1½ teaspoons vanilla
  • 1 teaspoon grated orange peel
  • 1 cup all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 3 cups uncooked quick oats
  • 1 cup dried cranberries
  • 1 cup coarsely chopped walnuts


Preheat oven to 375º. Beat butter, shortening, and sugar together until light and fluffy.

Stir in egg, milk, vanilla, and orange peel, then beat at medium mixer speed until well blended. Sift flour with baking soda and salt, then blend with oats. Add to creamed mixture, stirring just until blended. Mixture will be stiff. Stir in cranberries and nuts. Place a tablespoonful of dough at a time on a greased cookie sheet, each 2 inches apart.

Bake 12 to 14 minutes, or until golden. Cool a minute or so on cookie sheet, then remove to a rack to finish cooling. Makes roughly 4 dozen cookies.

This recipe appeared in Welcome to Our State’s Christmas Kitchen. Recipe by Susan Masson, Asheville. Reprinted from Our State, December 1993.

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