It’s that time of year, so tomorrow I am baking A LOT of these scrumptious cookies.  We’re having a cookie swap for dessert at my parents’ house on Xmas (not an Xmas party, but my grandma’s 88th birthday party).  Hopefully Mike will track my cookie baking journey with his fab new Nikon.

Cranberry White Chocolate Oatmeal Cookies

Ingredients:
3/4 c. butter, softened
2/3 c. packed dark brown sugar
a little more than 1 1/2 c. oatmeal
1 1/2 c. all purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
2 large eggs
1 tsp vanilla extract
2/3 c. dried cranberries
2/3 c. white chocolate chips

Directions:
-Preheat oven to 375 degrees and line two baking sheets with parchment.
-In bowl of stand mixer, combine butter and brown sugar and beat on medium high until light and fluffy in texture and color, about 3 minutes, while you gather other ingredients.
-In large bowl, combine oatmeal, flour, baking soda, cinnamon, and salt, stirring to combine.
-To butter and sugar add eggs, one at a time, beating to combine well after each addition, then add vanilla.
-Stop mixer, scrape down the sides of the bowl and turn back on lowest setting.
-Add oatmeal mixture, then cranberries and white chocolate, beating just until barely combined.
-Remove bowl from stand mixer and bring over to baking sheets.
-Best way to do this is with your fingers (albeit messy) - pick up loose balls of dough about 2 to 2.5 inches in diameter and place onto baking sheets at least 2 inches apart (I place 11 cookies on each sheet, dividing dough into 22 cookies total).
-If you have leftover cranberries and white chocolatre chips, top cookies with a couple of each.
-Place in preheated oven and bake for exactly 10 minutes.
-Remove from oven, cookies will be slightly golden around edges and middles look a bit underdone.
-Let cool 5 minutes on cookies sheets and then place on wire racks to cool completely before serving.