My favorite store bought cookies are these Cranberry Sensation cookies from out local grocery store, Dierbergs. I've searched through all their recipes to make this cookie at home, but haven't had any luck until this year... sort of. They published a recipe for a basic oatmeal cookie and I added in the other ingredients to make this delicious cookie full of white chocolate, cranberries, and pecans.
Cranberry Sensation Cookies
2 c old-fashioned or quick-cooking rolled oats
1 1/2 c flour
3/4 t baking soda
1/4 t salt
1/2 c butter, softened
6 T solid vegetable shortening
1 c granulated sugar
1/3 c firmly packed brown sugar
1 large egg
1 1/2 T milk
2 1/2 t vanilla extract
1 1/2 c white chocolate chips
1 c dried cranberries
1 c pecans, chopped
In medium bowl, stir together oats, flour, baking soda, and salt; set aside.
In large mixer bowl, beat butter and shortening at medium speed until light and fluffy, about 2 to 3 minutes.
Add sugars; beat until light and fluffy, about 3 minutes.
Add egg, milk, and vanilla; beat at low speed until well combined. Add oat mixture; beat at low speed just until combined.
Drop dough 1 rounded tablespoon at a time onto parchment-lined baking sheets, about 2 inches apart.
Bake in 325°F. oven until edges are lightly browned, about 12 minutes.
Cool on baking sheets 2 minutes. Cool completely on wire racks.