Kitchen Sink Cookies

Preheat oven to 375ºF.

Beat butter and sugars in a large bowl with an electric mixer on medium speed until light and fluffy. Blend in eggs and vanilla. Add flour, baking soda and salt; mix well. Stir in chocolate, pecans, and cranberries. Drop dough by rounded tablespoonfuls, 1½ inches apart, onto ungreased baking sheets.

Bake for 9-11 minutes or until lightly browned. Cool for 3 minutes and remove to wire racks to cool completely. Store in a tightly covered container at room temperature.

Note: as long as you add 4 cups of nuts and dried fruits, you could really substitute almost anything. I’ve mixed pecans, almonds and walnuts (because I didn’t have enough of any one variety of nut on hand) and I’ve used white chocolate morsels instead of chopping the chocolate, and it would be simple to use chocolate morsels instead. I always stick with cranberries, though, because the red looks pretty in the cookie and because I like them.