White Chocolate & Cranberry Oat Cookies

• 1 whole Egg
• 1 cup Brown Sugar
• 1/2 cups White Sugar
• 1/4 cups Water
• 3/4 cups Shortening
• 1 teaspoon Salt
• 1/2 teaspoons Baking Soda
• 1 teaspoon Vanilla
• 3 cups Oats
• 1-1/4 cup All-purpose Flour
• 1/2 cups White Chocolate Chips
• 1/4 cups Dried Cranberries
• Chopped Nuts, As Desired (optional)

1. Preheat oven to 375u0b0F.
2. In the bowl of a stand mixer or another mixing bowl, using the paddle attachment, beat egg and sugars until combined. Add water. Add shortening, salt, baking soda, and vanilla and mix to combine. Once mixed through, add oats. Mix.
3. Slowly add the flour. If dough seems overly sticky, add a bit extra flour. Add the white chocolate and cranberries. (You could also add nuts if desired. I didn't because some of my family members are allergic to nuts.)
4. Spoon dough onto lightly greased baking sheets leaving about 2 inches between them. Bake for around 9-10 minutes.
5. Makes about 3 dozen cookies.

egg, brown sugar, white sugar, ubc, shortening, salt, baking soda, vanilla, oats, allpurpose, white chocolate chips, ubc

Taken from tastykitchen.com/recipes/desserts/white-chocolate-cranberry-oat-cookies-2/ (may not work)