Add a cup of cranberries to oatmeal cookies

I love making oatmeal cookies. I add handfuls of extras to pack them with goodness: chocolate chips, coconut, raisins and nuts. I've just made a big batch and added dried cranberries for a little variety. They're yummy. Here's the basic recipe for about four dozen cookies:

1 cup firmly packed brown sugar
3/4 cup no-transfat Crisco
1/2 cup granulated sugar
1 egg
1/4 cup water
1 teaspoon vanilla
3 cups uncooked oatmeal (quick or old-fashioned)
1 cup flour
1/2 teaspoon baking soda

Heat oven to 350 degrees (325 if using convection oven). In large bowl or standing mixer, mix brown sugar, shortening and granulated sugar until creamy. Add egg, water and vanilla. Beat well. Add oats, flour, baking soda; mix well. Add handfuls of anything else that sounds good-- chocolate chips, peanut butter chips, dried fruit, nuts, coconut.

Line cookie sheets with parchment paper. Drop dough by rounded teaspoonfuls onto sheets. Bake 11-13 minutes or until edges are golden brown. Remove to wire rack. Cool completely. Store tightly covered or freeze in plastic freezer bags.