Cranberry White Chocolate Chip Cookies
* Makes about 2 dozen
12 tablespoons (11/2 sticks) butter, softened
1 cup of white sugar (1/2 cup of brown sugar)
1 egg
1 teaspoon of vanilla extract
2 cups of flour
1 teaspoon of baking powder
1/4 teaspoon of baking soda
Sprinkle of salt (if using unsalted butter)
2 cups of oats
1 cup of white chocolate chips
11/2 cup of cranberries
Preheat oven to 350 degrees F. (325 degrees F. when using convection).
Line two baking sheets with parchment paper.
Using an electric mixer, beat softened butter and sugar together (about 2 minutes). Beat in egg and vanilla extract. In a separate bowl, mix together the flour, baking powder, baking soda and (salt). Once both are mixed separately, start pouring the dry mixture in slowly, while continuing to beat. Fold in the cranberries, white chocolate chips and oats very last. Shape dough into balls and place on baking sheets, then flatten with a fork, cup or spoon.
Fold in the cranberries, white chocolate chips and oats very last. I first used a plastic spoon and later switched to a wooden one, which worked a lot better.
I decided to use a peanut butter cookie trademark (fork imprint), but the bottom of a glass or a spoon can be used as well.
Bake about 11-12 minutes.
Enjoy!
~L~
