Loaded Oatmeal Cookies

Hey guys!  Here is a recipe that I adapted about 10 years ago from a Mrs. Fields oatmeal cookie recipe.  This cookie actually became a staple when I worked as a corporate chef.  I always made them with big creamy milk chocolate chips and they were about 3 times the size of the ones pictured here.  They were a novelty where I worked for sure!  They are slightly crisp on the outside and oh so chewy on the inside!  

Well, there was a BYU game on and I decided to whip up these cookies after a several year hiatus.  Instead of milk chocolate chips, I loaded them with butterscotch morsels, shredded coconut and dried cranberries.  They were a hit with my little fam and the neighbors as well!  But if you are a purist, by all means, make them with chocolate chips!;)  

Here's your line up:
Cream together:
1 cup butter crisco
1 cup granulated sugar
1 cup brown sugar
Add and mix in:
2 extra large eggs
1 teaspoon vanilla extract
Add and mix in:
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
Add and mix in:
2 cups whole rolled oats(I just use Quaker Old fashioned)
1 cup sweetened shredded coconut
3/4 cup dried cranberries
1/2 of a 12 oz bag butterscotch morsels
Add and mix in:
2 cups flour


Drop dough by heaping tablespoonfuls onto cookie sheet.  Slightly flatten balls like image below.  Then into a preheated 350 degree oven for 11-12 minutes.  They should only be slightly golden around the edges.

Images by Kara(sorry about the harsh lighting. They were made after dark:)