This is an easy peasy recipe. 2 bowls. One dry and one wet. The key to this is having soft butter, meaning leaving it out on the counter for the day, and creaming it well. Also add the eggs one at a time….mix. AND same with the dry ingredients into the wet, slow down. No rolling, no messing around and hey, there are cranberries and oatmeal in here so it’s “health-ish”.
Makes 2 1/2 dozen
2/3 cup butter, softened
2/3 cup packed brown sugar
2 eggs
1 1/2 cups rolled oats
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 1/4 cups dried cranberries
2/3 cup coarsely chopped white chocolate
Directions
- Preheat oven to 375.
- Cream butter in Kitchen Aid mixer or with any beaters in medium sized bowl. Add brown sugar and beat and fluffy. Beat in the eggs one at a time. Combine oats, flour, salt, and baking soda, dried cranberries and white chocolate in other bowl and stir into butter mixture one cup at a time, mixing well after each addition.
- Drop by rounded teaspoons onto a silpat atop cookie sheets.
- Bake for 10 to 14 minutes depending on how big you made the cookies, until golden brown. Cool on wire racks.
