1 c. butter, softened

1 c. granulated sugar

1 c. light brown sugar

1 tbsp.  pure vanilla extract

1/2 tsp. ground cinnamon

2 eggs

2 1/2 c. rolled oats, blended well in a food processor until coarse flour is formed

2 1/4 c. unbleached all-purpose flour

1/2 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

2 c. milk chocolate chips

1 c. dried cranberries

1 c. white chocolate chips

2 Hershey milk chocolate bars, chopped into chunks

3 (4-ounce) white chocolate baking bars, coarsely chopped (we tested with Ghirardelli)
3 tablespoons shortening

Cream together the butter and both sugars until light and fluffy. Add eggs and vanilla extract. Mix well.

In another bowl combine dry ingredients and add to wet. Fold in chocolate chips, dried cranberries, white chocolate chips and nuts. Roll into balls and bake 2 inches apart in a 375-degree oven for approximately 10 minutes.

Microwave white chocolate and shortening in a medium-size microwave-safe bowl on HIGH 1 minute or until chocolate melts, stirring once. Dip half of each cookie into melted chocolate, letting excess drip back into bowl. Place dipped cookies on wax paper; let stand until firm. Enjoy!

Tip: Never let your cookies cook all the way through in the oven, because they will continue to harden once you take out.