- 4
Ingredients
- 2 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 2 sticks unsalted butter, softened
- 1 cup sugar
- 1 cup packed light brown sugar
- 2 eggs
- 1 tsp. vanilla extract
- 3 cups oats (not instant)
- 1 cup dried cranberries
- 6 oz. good white chocolate, chopped
Preparation
Step 1
1. Preheat the oven to 350°. Line 2 baking sheets with parchment paper.
2. Stir the flour, baking soda, baking powder and salt together in a bowl; set aside.
3. Cream together the butter, both sugars, eggs and vanilla in a large bowl with a mixer until light and fluffy. Add the flour mixture; stir until completely blended.
4, Fold in the oats, cranberries and white chocolate until evenly distributed.
5. Drop the dough in 3 Tbsp. mounds ( a number 40 scoop is perfect) onto the prepared cookie sheets, spacing about 2 inches apart.
6. Bake for 11 to 13 minutes, or until golden, but still a little moist. Let the cookies cool on the pan for 5 minutes, then transfer to a rack to complete cooling. If desired, dip the back of each cookie into white chocolate, and scrape off the excess.