Coconut, Cranberry, White Chocolate Oatmeal Cookies

I saw someone else with somewhat of a similar recipe and I tweaked everything. It's much healthier than the recipe I looked at originally. Make sure to take out the cookies immediately when they are ready. If they stay in the oven, they will quickly become too hard.

• Ready In: 50 mins
• Serves: 2
• Yields: 40 cookies

Ingredients

• 1⁄2 cup shortening
• 3⁄4 cup light brown sugar
• 3⁄4 cup granulated sugar
• 1  large egg
• 2  egg whites
• 1  teaspoon vanilla extract
• 1⁄2 cup butter (I used a little less than that... like 1/3ish)
• 1  cup all-purpose flour
• 1  cup wheat flour
• 2  cups rolled oats
• 1  teaspoon baking powder
• 1  teaspoon baking soda
• 1⁄2 cup  shredded coconut
• 1⁄2 cup cranberries
• 1⁄2 cup white chocolate chips

Directions

1. Preheat oven to 350.
2. Cream shortening, butter, and the sugars.
3. Add eggs and vanilla then blend well.
4. In a new bowl, mix all of the dry ingredients except for the coconut.
5. Mix the coconut.
6. Combine the two bowls by mixing with a spoon.
7. Roll one inch balls of dough onto a greased cookie sheet (1" apart).
8. Baking for 9-10 minutes on the top rack until golden brown (the circumference of the cookies will look darker than the inside).