Christmas Cookie Monday

It's Monday, in case you hadn't noticed.  I thought maybe you could use a Christmas cookie about now.   Actually, by the time I get this posted it may be Tuesday, but you get the point - the time has come for cookies.  Today seemed like a day for Cranberry-White-Chocolate-Orange-Cookies. This a recipe I tried on whim after seeing it in a cooking magazine years ago. Did you read the name of these things? There's alot of flavors tumbling around here, but it really works.  The tang of cranberry and orange play so well against the white chocolate.  There's even a dose of oatmeal in there so you can pretend this is a really healthy snack.

Of course I can never leave well enough alone, so this recipe has been tweaked, adjusted here and there to suit.  I  swapped in brown sugar where there was white, added a pop of cinnamon just to warm up the flavors, changed to golden raisins and tossed in some walnuts for crunch.  Do what you will - this is a sturdy recipe that handles variations quite well.

Cranberry White Chocolate Orange Cookies (aka Long Name Cookies)

• 1 cup butter, softened
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 1/2 tsp cinnamon 
• 1/4 teaspoon baking soda
• 2 cups old fashioned or quick oatmeal (whatever you have on hand is fine.  I've used either one)
• 1 cup golden raisins (optional)
• 1 cup coarsely chopped fresh or frozen cranberries
• 1 tablespoon grated orange zest
• 1 package (10 to 12 ounces) white baking chips
• 1 cup toasted, chopped walnuts

Directions

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, salt, cinnamon and baking soda; add to the creamed mixture. Stir in the oats, raisins, cranberries and orange peel. Stir in baking chips and walnuts.
• Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until the edges are lightly browned. Cool on wire racks. Yield: 6 dozen.