1/2 cup (1 stick) of unsalted butter, softened
1/2 cup of crisco (you can use all butter if you so desire)
1 cup granulated sugar
1 cup tightly packed brown sugar
2 eggs, room temperature
1 1/2 teaspoon of vanilla
2 1/2 cups of all purpose flour
2 cups of rolled oats (not quick oats)
1/2 teaspoon baking soda
1 teaspoon salt
1 cup white chocolate chips
1 cup pecan pieces (you could substitute walnuts for a more earthy taste)
3/4 cup craisins
1/2 cup brandy or bourbon (such as Jack Daniels), optional.
While your butter and eggs are coming to room temperature pour the bourbon into a small bowl and add the craisins. This is going to give them a little moisture and help keep the cookie from being dry. You could use cranberry or another fruit juice to accomplish this same goal if you do not want to use the alcohol. Just before you begin to make the cookies drain the craisins.
When your butter has softened add it into the bowl of a stand mixer (you can also use a hand mixer or even an old fashioned wooden spoon if you’re feeling really ambitious) along with the Crisco and both types of sugar. Using a paddle attachment, cream on a medium speed for a few minutes until the mixture is fluffy and has lightened in color. Add the vanilla and the eggs one at a time, allowing each egg to fully incorporate. Go to the lowest speed on the mixer and slowly add the flour, baking soda, salt, and the oats. Stir in the white chocolate chips, the pecans, and the (well drained) craisins. Cover the dough and refrigerate for at least an hour and preferably over night.
Preheat your oven to 375 degrees. Scoop about 2 ounces of dough (think normal ice cream scoop sized) for each cookie and space evenly on either a silpat or parchment lined cookie sheet. Refrigerate the rest of the dough between batches. Bake for 18 to 20 minutes (there’s a lot going on in these cookies so they take a little longer), rotating halfway though to get even color. Immediately and carefully transfer the hot cookies to a cooling rack. The recipe should yield about 2 to 2 1/2 dozen cookies (depending on whether or not you indulge in a little cookie dough).
Some important tricks and tips:
Using both Crisco and Butter gives you the best of both worlds, the higher melting point of Crisco with the flavor of butter.
If you can be patient and refrigerate your dough overnight you will go one step further to reducing the spread of the cookies.
A good vanilla will give you a more robust flavor.
Don’t over cook the cookies, they should be a little underdone in the middle to ensure they are chewy and moist.
While this specific recipe is mine, the concept has been played out before. I do not take credit for the idea.