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.
These places are the stewards of some very special items: Doc Watson’s first recording, the desk Virginia Woolf used to redefine the novel, and Elisha Mitchell’s pocket watch are just some of the cherished pieces that teach us about our state’s history and the people who preserve it.