Edited to add: It's important to note that your cookies will only be as good as your ingredients. If your cranberries are stale...dried and sugary, you won't get good flavor from them. Additionally, if you sub out margarine or shortening for the butter, your cookie may spread too much.
Mmmm....this is a good any time of year cookie. The drizzle of white chocolate takes them over the top. Enjoy!
Oatmeal Cranberry White Chocolate Chunk Cookies
Makes about 4 dozen.
Total time: about an hour
2 c. all purpose flour
1 t. baking soda
1 t. baking powder
1/2 t. table salt
1 c. unsalted butter, softened
1 c. sugar
1 c. brown sugar
1 t. vanilla extract
3 c. old fashioned oats
1 c. dried cranberries (or dried cherries, chopped)
6 oz. good quality white chocolate, chopped or white chocolate chips (Ghiradelli)
Extra white chocolate for drizzling or dipping.
flour, baking soda, baking powder and salt in a medium bowl. Set aside.
Cream butter, both sugars, 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 completely blended. (I use the lowest speed on my Kitchenaid mixer, mixing just until the mixture is almost completely combined.)
Fold the oats, cranberries, and white chocolate into the dough until evenly distributed.
Drop in mounds (see previous post for scoop info) about 2 inches apart on prepared baking sheets. (note: do not grease your baking sheets..this adds extra fat which may cause your cookies to spread too much. Use parchment or a Silpat liner)
Bake in a preheated 350 degree oven for 11-13 minutes or until golden but a little moist. (All cookies continue to cook a bit after removal from the oven so always slightly under bake for a soft cookie.) Let cookies cool on the pan for a few minutes, then remove to a wire rack.
If desired, drizzle or dip into white chocolate. (Oh, yes! :-)