Drop Cookies: Cranberry White Chocolate Chip, Angel, Chocolate Chip

BASIC DOUGH:

Heat oven to 375 F. Beat 3/4 cup butter-flavored shortening, 1 1/4 cup firmly packed light of golden brown sugar only (not dark), 2 Tbsp milk (if using real butter, omit milk), and 1 Tbsp vanilla extract. Beat one egg into this mix. Combine 1 3/4 cup all-purpose flour, 1 tsp salt, and 3/4 tsp baking soda, then mix these dry ingredients into the dough till just blended. Stir in desired mix-ins below, then drop one rounded Tablespoon at a time two inches apart on one room-temperature ungreased baking sheet, chilling the rest while cooking one sheet at a time at 375 for ten minutes. Cool on baking sheet two to three minutes, then remove to wire rack to cool completely. To ensure perfect cookies, bake one sheet at a time and only place dough on room temperature (not warm) baking sheets.

CRANBERRY WHITE CHOCOLATE:

1 cup white chocolate chips

1 cup dried cranberries

ANGEL COOKIES:

1 cup butterscotch chips

1/2 cup coconut flakes

1/2 cup pecan pieces

CHOCOLATE CHIPS:

1 cup semisweet chocolate chips

1 cup walnut or pecan pieces (optional)

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CHOCOLATE CHUNK COOKIES WITH OATS:

Preheat oven to 350 F. Lightly greast two large baking sheets -- NOT air-cushioned. Combine 1/2 cup (1 stick) butter, softened with 1/2 cup granulated sugar and 1/2 cup firmly packed light brown sugar in a large bowl. Beat with wooden spoon or an electric mixer set on medium speed until creamy. Beat in 1 large egg and 1/2 tsp vanilla extract. Set aside. Sift together in small bowl: 3/4 cup all-purpose flour, 1/2 tsp salt, 1/2 tsp baking powder, and 1/2 tsp baking soda. Add this to the butter mixture, beating continuously, then stir in 1/2 cup rolled oats and 1 1/4 cups chocolate chunks. Spoon 1 Tablespoon of dough about two inches apart onto prepared baking sheets. Bake till lightly browned about ten minutes. Let cookies cool for one minute before transferring to wire racks. Repeat with any remaining dough.