photograph by Matt Hulsman

Yield: 4 dozen cookies.

8 ounces (2 sticks) salted butter, softened
1 cup white sugar
1 cup light brown sugar
1 teaspoon vanilla extract
1 teaspoon orange extract
1 egg
1 cup vegetable oil
4 cups all-purpose flour
1 cup crushed cornflakes
1 cup quick-cooking oatmeal
1 tablespoon baking soda
½ teaspoon salt
1 cup white chocolate chips
1 cup sliced almonds
1 cup dried cranberries

Preheat oven to 325º. In a mixing bowl, cream together butter, sugars, and vanilla and orange extracts. Add egg and mix. Add oil and stir.

In a separate bowl, mix flour, cornflakes, oatmeal, baking soda, and salt. Add to batter. Stir in white chocolate chips, almonds, and cranberries.

Form dough into 1-inch balls. Place on cookie sheet, and flatten with a fork dipped in water. Bake for 10 to 12 minutes. Remove cookie sheet from oven, and let sit for 2 minutes. Transfer cookies to a wire rack to cool.

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Wendy Perry is a recipe developer, personal chef, and Franklin County native.

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