I have my cousin to thank for this craving. She was talking about this cookie combination when she was visiting from Atlanta last summer, and I’ve been thinking about it ever since.

Finally, I gathered up my ingredients and my mom’s Better Homes and Gardens Cookbook and set out to satisfy this craving!

Better Homes and Garden New Cook Book

Confession: The original recipe didn’t call for the cranberries and white chocolate chips. So I added in what I thought sounded like an appropriate amount. You can add more or less to your tastes.

Oatmeal Cookies
1 cup shortening
1 1/2 cups brown sugar
2 eggs
1/2 cup sour milk
1 3/4 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
3 1/3 cups quick cooking rolled oats
1 cup dried cranberries
1 cup white chocolate chips

Cream shortening, sugar and eggs together till light and fluffy. Stir in sour milk. Sift together dry ingredients in another bowl. Stir dry ingredients into creamed mixture. Stir in oats, cranberries and chips. Drop cookies by teaspoonful onto lightly greased cookie sheet. Bake at 400 degrees Fahrenheit about 8 minutes. Cool to eat.

If you don’t have sour milk, or don’t care to use sour milk, you may substitute buttermilk in this recipe. Also, you can make milk sour by adding a teaspoon of lemon juice to a cup of regular milk.

The recipe says it makes about 60 cookies. That depends on how big you scoop the dough on your teaspoons! I tend to be generous with my scoops. That’s partially because I like larger cookies and partially because I don’t have the patience to spend the entire afternoon baking batches of dough!

I’ll be mixing up another batch in a few weeks, for Christmas cookie plates. These are a winner! I’m sure glad my cousin told me about hers! (She uses a different recipe, so her secret is still safe!)

Interested in one of the books pictured above? You can purchase on Amazon here.