More cookies!

Hooray! Dan's back this weekend. Okay, he's back every weekend, thankfully, but it's the holidays and I like making him stuff, so there. I like this recipe, I make the cookie batter, then I divide it, then add white chocolate and cranberries to half, dark chocolate and walnut to the other. Everybody wins.

CRANBERRY WHITE CHOCOLATE COOKIES
CHOCOLATE WALNUT COOKIES

INGREDIENTS

• 2 1/2 cups all-purpose flour
  
• 3/4 cup white sugar
• 3/4 cup brown sugar
  
• 1/2 cup butter
• 1/4 cup vegetable oil
  
• 2 eggs
  
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup walnuts
• 3/4 cup cranberries
• 1 bar good quality white chocolate (candy bar)
• 1 bar good quality dark chocolate (candy bar)
  

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, cream the shortening, white sugar, and brown sugar together. Add eggs and vanilla, mix well. Sift together the flour, baking soda and salt, stir into the creamed mixture.
   
3. Divide in two. Stir in the cranberries and the white chips to one half, walnuts and dark chocolate chips into the other half.
4. Drop cookies by heaping spoonfuls onto unprepared cookie sheets. Bake for 7 to 15 minutes (dependent on cookie size) in the preheated oven. Take cookies out of the oven when they are light brown and not yet set. It creates a softer cookie. Allow cookies to cool for a few minutes on the baking sheet before removing to cool on wire racks.

I used 1/2 butter and 1/4 oil to make the fat more healthy. This time I used about 3/4 whole wheat flour as part of the flour, just to see how it would taste.