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.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.