Cranberry Oatmeal Jumbles

These might be the perfect cookie. They have the perfect combination of ingredients. Everyone I've made them for loves them...and I'm sure you will too.

Cranberry Oatmeal Jumbles (adapted from Fine Cooking Magazine)

3/4 cup unsalted butter, softened at room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg, at room temperature
1 Tbs. light corn syrup
1 tsp. pure vanilla extract
1 1/2 cups unbleached all-purpose flour
1/4 cup cake flour
1 tsp. baking soda
1/2 tsp. salt
1/2 cup sweetened dried cranberries
1/2 cup rolled oats (old-fashioned, not quick-cooking)
1/2 cup pecan pieces (or coarsely chopped pecan halves), lightly toasted
1/2 cup sweetened coconut flakes, lightly toasted
3-1/2 oz. good-quality white chocolate, coarsely chopped

Preheat the oven to 325 degrees. Line baking sheets with parchment or spray with nonstick cooking spray.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars until light and fluffly, about 2 minutes. Scrape the bowl. Add the egg, corn syrup, and vanilla; beat for 1 minute on medium speed. Mix in half the all-purpose flour on low speed until combined, 30 seconds to 1 minute. Scrape the bowl. Briefly mix in the remaining half of the all-purpose flour. Sprinkle the cake flour, baking soda, and salt into the bowl and beat on low speed until well blended. With a wooden spoon or rubber spatula, stir in cranberries, oats, pecans, coconut, and white chocolate.

Drop cookie dough onto baking sheets (make whatever size you prefer). Bake until the cookies edges and bottoms are golden and the centers feel dry on the surface but still soft inside (about 10-12 minutes).