Oatmeal Cranberry Cookies
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 sticks unsalted butter, softened
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 cups oats (not instant)
- 1 cup dried cranberries
- 6 ounces of good quality white chocolate, coarsely chopped
Step 1: Preheat oven to 350; line two baking sheets with parchment paper. Coarsely chop white chocolate. Make sure to use a good quality white chocolate. I used Ghiardelli brand
Step 2: Whisk flour, baking soda, baking powder, and salt together in a bowl; set aside.
Step 3: Cream butter, both sugars, eggs, and vanilla in a large bowl with a mixer until light and fluffy. Add flour mixture; stir with a tubber scraper or wooden spoon until completely blended.
Step 4: Fold the oats, cranberries, and white chocolate into the dough until evenly distributed.
Step 5: Drop dough in 3 tablespoons mounds (a #40 cookie scoop is perfect) onto prepared baking sheets, spacing about 2 inches apart.
Step 6: Bake for 11 to 13 minutes, or until golden but still a little moist. Let cookies cool on the pan for 5 minutes, then transfer to a rack. If desired, dip cookies in melted white chocolate.