This recipe is from the famous (and fabulous) Chukar Cherry Company in Prosser, Washington.
1 c. Chukar Dried Cranberries, chopped (you can use other dried cranberries - they will never know).
1/2 c. granulated sugar
2 large eggs
1 1/2 tsp. vanilla
3/4 tsp. salt
3/4 tsp. cinnamon
3/4 tsp. baking soda
1 c. vegetable shortening
1 1/2 c. brown sugar, packed
1 1/2 tablespoons freshly grated orange peel
1 3/4 c. all-purpose flour
3 c. rolled oats (I use the quick cook kind)
4 tablespoons hot water
Soak dried cranberries in 1/2 c. water for 10 minutes. Drain well. Cream shortening with sugars until light and fluffy. Beat in egg, vanilla, orange peel until combined. Sift together flour, salt, baking soda and cinnamon. Blend well. Combine the rolled oats and hot water. Stir in the cranberries and oats.
Drop by the rounded tablespoon onto lightly greased baking sheets. Bake in preheated 350-degree oven for about 12 minutes or until edges are golden.
Makes about 36 cookies.
Alice's two secrets to great-every-time cookies!
Always use dark brown sugar.
Take your cookies out of the oven before they are completely done. They will finish cooking on the cookie sheet. (I just hate a dry, overcooked cookie - this is my guarantee that your cookie will be chewy).