These cookies were so good that I found myself wanting to make another batch immediately after finishing them. I somehow had self control and made it through the week without making more. The problem - I'm still craving more! And I have more cranberries and white chocolate, so it will probably happen soon.
If you haven't checked out Brown Eyed Baker's blog yet, go there now! She has a huge variety of desserts and is one of the blogs that I check out anytime I'm looking for something to make.
Cranberry and White Chocolate Cookies
(makes about 30 cookies, depending on size)
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, at room temperature
• 1/2 cup light brown sugar
• 1/2 cup white sugar
• 1 egg
• 1 teaspoon vanilla
• 1 cup old-fashioned rolled oats
• 1 cup white chocolate chips
• 1 cup dried cranberries
1. Preheat the oven to 375°. Lightly grease 2 baking sheets (or line with parchment paper or a silicone baking mat.
2. In a medium bowl whisk together the flour, baking powder, baking soda, and salt; set aside.
3. In the bowl of a stand mixer, cream the butter and both sugars together until light and fluffy, about 3 minutes. Add the egg and vanilla extract and mix until well combined. Reduce the mixer speed to low and gradually add the flour mixture, mixing until just incorporated. Using a rubber spatula, stir in the oats, the white chocolate chips and the dried cranberries.
4. Roll dough into balls and place on the prepared baking sheets. Flatten the tops slightly with your fingers. Bake until cookies turn slightly golden, about 10 minutes. Remove from the oven and let cool on the baking sheet for 2 minutes. Transfer to a wire rack until completely cool. Store in an airtight container at room temperature.
Source: Brown Eyed Baker