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 year, we’ll wave flags in Wilmington and Waynesville, fire up the grill in Fayetteville and Fuquay-Varina. Most of all, we’ll reflect on the earliest days of our country and the true meaning of Independence Day.