¾ cup Unsalted Butter, room temp

½ cup Sugar

½ cup packed Light Brown Sugar

1 Large Egg

1 tbsp Light Corn syrup

1 tsp Vanilla extract

1 ½ cup All Purpose Flour

¼ cup Cake Flour

1 tsp Baking Soda

½ tsp Salt

½ cup Sweetened dried Cranberries

½ cup Rolled Oats (old fashioned)

½ cup White Chocolate chips

1/2cup sweetened coconut flakes, toasted (Optional)

Step 1

Preheat oven 325℉

Step 2

Line three baking sheets with parchment paper.

Step 3

In a stand mixer bowl, beat butter and both sugars on medium speed until light and fluffy about 2 minutes. Scrape bowl. Add eggs, corn syrup and vanilla; beat for 1 minute.

Step 4

Mix in half the all purpose flour, until combined. Scrape bowl. Briefly mix in cake flour, baking soda and salt until well blended, about a minute.

Step 5

With a wooden spoon or rubber spatula, stir in cranberries, oats, white choc. (And coconut if wanted).

Step 6

Using fingertips, shape 2-oz pieces of dough (about a 1/4 cup) into 2 inch diameter disk, that are 1/2 inch thick. Space a least 2 inches apart on pan.

Step 7

Bake 15-16 minutes; or until edges of cookies are lightly browned.