MAKES ABOUT 5 DOZEN
1⅓ cups butter or margarine, softened
1⅓ cups light brown sugar
4 large eggs
2 teaspoons vanilla extract
1 teaspoon lemon extract
1 tablespoon orange extract
Zest of one large orange
3 cups old-fashioned oats, uncooked
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1½ cups dried cranberries
1⅓ cups white chocolate chips
Preheat oven to 375 degrees. In a medium mixing bowl, beat butter and brown sugar together until light and fluffy using an electric mixer. Add eggs, mixing well; then add the extracts and orange zest and mix in. In a separate bowl, combine oats, flour, baking soda, salt, cinnamon and nutmeg. Using a wooden spoon, add to butter mixture in several additions, stirring well between additions. Stir in dried cranberries and white chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake 15–17 minutes until golden brown. Cool on wire rack. Store in cookie tins or freeze.
GAYE RECK, BLUFFTON