Baked by an Introvert
Beat the butter and shortening until well blended. Then beat in the sugars until fluffy. Add the eggs one at a time, followed by the corn syrup and vanilla.
Combine the dry ingredients in a separate bowl with a whisk. Slowly add to the butter mixture.
Once combined, gently stir in the oats, white chocolate chips, and cranberries.
Transfer 1.5 tablespoon-sized balls to a baking sheet lined with a silicone mat. Bake for 8 to 10 minutes. The edges should be slightly brown and the cookies puffy.
Cool completely on a wire rack. Keep in an airtight container at room temperature for up to 3 days.
Old Fashioned Oatmeal Raisin Cookies
Oatmeal Chocolate Chip Cookies
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