Chocolate-Cranberry Oatmeal Cookies
Source: Seattle Times
Makes about 4 dozen

2 cups dried cranberries
1 1/2 cups shortening
2 cups firmly packed brown sugar
1 cup granulated sugar
2 eggs
1/2 cups water
2 tsp vanilla
2 cups flour
1 tsp salt
1 tsp baking soda
6 cups oatmeal
2 pkgs (10 oz each) large semi-sweet chocolate chips or chunks

Place cranberries and 1/4 cup water in a bowl, cover and microwave at 100 percent power for 2 minutes. Let stand for 1 minute, then drain and cool. (Do not use fresh or frozen cranberries.)

With an electric mixer, beat shortening, brown and granulated sugars, eggs, water, and vanilla together until creamy in a large bowl.

Place flour, salt and soda in a medium bowl and stir with a wire whisk to combine well. Add to creamed mixture and blend well.

Stir in the oatmeal, chocolate pieces and cranberries.

Cover baking sheets with parchment paper. Drop dough by heaping tablespoons (about 1/4 cup) onto sheets, leaving 2 inches between cookies. Press top of each cookie lightly with your finger to spread slightly.

Bake in a preheated 375 degree oven for about 17 minutes. Let cool for 1 minute then transfer to racks to cool completely.