White Chocolate Chunk Cranberry Oatmeal Cookies

This is my most favorite cookie recipe of all time. Might as well consider it to be my favorite cookies of all time. Why? It's the ease of the recipe, the harmony of the oats, dried cranberries, white chocolate chips, and the use of only 1 stick of butter. These are considerably healthier than your classic chocolate chip, in which a good chocolate chip cookie recipe calls for at least 2 sticks of butter and chilling time before you can actually bake and eat them. I'll take these cranberry white chocolate oatmeal cookies and a glass of milk over those any day. Sprinkle the tops with a little bit of sea salt and wow...just wow.

White Chocolate Cranberry Oatmeal Cookies

makes about 2 dozen cookies

Ingredients

1 cup all-purpose flour

3/4 teaspoon ground cinnamon

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine sea salt

1 stick unsalted butter, at room temperature

1/2 cup light brown sugar

1/2 cup sugar

1 large egg, at room temperature

1/2 teaspoon pure vanilla extract

2 cups old fashioned oats

1 cup dried cranberries

2/3 cup white chocolate chips

Preparation Instructions

Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. Set aside.

In a medium bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt. In a stand mixer fitted with a paddle attachment, beat the butter and sugars together until light and fluffy. Add the egg and vanilla and beat until smooth. Add flour mixture and mix on low speed until just combined. Add oats, cranberries, and chocolate chips and mix on low speed until incorporated.

Scoop spoonfuls of cookie dough and shape them into rounded mounds and place them on to the cookie sheets. Arrange them so that they are spaced evenly apart. Bake for 13-15 minutes or until the edges are slightly golden brown.

Allow the cookies to cool on the baking sheet for 5 minutes before moving to wire rack to cool completely.

Enjoy!