I was a happy little butterball when I was a kid. Sweets were my thing, desserts in particular. And chocolate desserts most of all. The one exception to the rule? My grandmother's oatmeal cookies.

This is an embellished rendition of Grandma Ruth's cookies. We start with a pure base: oatmeal, butter, white sugar, a whole egg and vanilla extract. No low-fat ingredients. I firmly believe that a modest serving of a full-fat, full-sugar dessert is more enjoyable than a larger serving of something with no fat or fake sugar.

In a festive nod to the holidays, I've spruced up the basic recipe with chocolate and orange, a combination that plays beautifully together. Bittersweet chocolate chips are my chocolate of choice, but you're welcome to substitute chopped bittersweet chocolate or semi-sweet chocolate chips, if you prefer.

If you're not the most accomplished baker, but like the idea of whipping up a homemade treat for family and friends during the holidays, these are the cookies for you. They're so easy that even my husband could make them. And yet they come off more like a specialty item from a fancy bakery than a prosaic little oatmeal cookie.

Also, they'll stay fresh for several weeks in an airtight container at room temperature.

Start to finish: 30 minutesMakes 2 dozen cookies2 sticks (1 cup) butter, softened½ cup granulated sugar½ cup packed brown sugar1 egg1 teaspoon almond extract¼ cup milk3 cups all-purpose flour½ teaspoon baking soda½ cup dried cherries½ cup dried cranberries1 cup white chocolate chipsHeat the oven to 375 degrees. Line 2 baking sheets with kitchen parchment.In a large bowl, use an electric mixer to beat the butter and both sugars until fluffy, 2 to 3 minutes. Add the egg, almond extract and milk, then mix well.Add the flour and baking soda, then mix just until the dry ingredients are well mixed in. Mix in the cherries, cranberries and chocolate chips.Drop the dough in 2-tablespoon mounds on the prepared baking sheets, leaving 2 inches between them.Bake, in batches if necessary, for 12 to 14 minutes, or until just lightly browned at the edges and still slightly soft at the center. Leave on the baking sheet for 2 minutes, then use a spatula to transfer to a wire rack to cool completely.