~from Savoring Time in the Kitchen
3/4 cup shortening
1/2 cup sugar
1/2 cup packed brown sugar
1 large or extra large egg (should equal at least 1/4 cup)
1 tablespoon water
1-1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cup rolled oats
½ cup unsweetened coconut flakes
1 cup semisweet chocolate chips
1/2 cup chopped walnuts
1/2 cup Brickle Bits
1-1/2 teaspoon dried orange peel (I use Penzeys). Can substitute fresh orange zest
3/4 cup dried cranberries
1 tsp Kirsch liqueur or rum (optional)
Flaky Sea Salt for Sprinkling over after baking
Rehydrate dried cranberries in a small bowl with enough cranberry juice (or water) to cover. Add Kirsch or rum, if using. Allow to ‘plump’ for about 30 minutes
Pulse rolled oats in a food processor for about 5 seconds. Place in a large bowl. If using extra large flakes of coconut, pulse coconut also for about 5 seconds. Place in same bowl with oats.
Add chocolate chips, chopped walnuts , chocolate chips, Brickle Bits, and orange peel to the same bowl.
Drain the rehydrated cranberries and squeeze excess moisture out with paper toweling and add to the bowl with the chocolate chips, etc.
In a stand mixer with paddle attaching or a mixing bowl by hand, cream shortening and sugars. Add egg, water and vanilla and mix together well.
In a separate small bowl, combine flour, baking soda and salt. Add to the creamed mixture gradually.
Add in all of the remaining ingredients to the mixing bowl and mix together gently.
Scoop out 1 tablespoon portions and place 3" apart on a parchment or silicone mat-lined baking sheet.
Bake at 375 degrees for 10-12 minutes or until lightly browned. Immediately sprinkle the cookies with a pinch of flaky sea salt. Cool for 2 minutes before removing to wire racks or waxed paper to cool completely.