Oatmeal Cranberry Cookies

By á-47

Ingredients

• 2 cups flour
• 1 tea. baking soda
• 1 tea. baking powder
• 1/2 tea. salt
• 2 sticks butter, softened
• 1 cup sugar
• 1 cup packed brown sugar
• 2 eggs
• 1 tea. vanilla
• 3 cups old-fashioned rolled oats (not instant)
• 1 cups dried cranberries
• 6 oz. good quality white bar chocolate, coarsely chopped

Preparation

Step 1

Preheat oven to 350 degrees. Line two baking sheets with parchment paper.

Whisk together flour, baking soda, baking powder, and salt in a bowl. Cream butter, sugar, brown sugar, eggs, and vanilla in a large bowl with a mixer until light and fluffy. Add flour mixture; stir with a rubber scraper or wooden spoon until fully blended.

Fold oats, cranberries, and white chocolate into the dough until evenly distributed.

Drop dough in 3 Tbsp. mounds (a #40 cookie scoop is perfect) onto prepared baking sheets, spacing about 2" apart.

Bake cookies until golden but still a little moist, 11-13 minutes. Let cookies cool on the pan 5 minutes, the transfer to a rack. If desired, dip cookies in melted white chocolate.