White Chocolate Cranberry Cookies
  • •1 cup all purpose flour
  • •1/2 teaspoon baking soda
  • •1/2 teaspoon cinnamon
  • •1/4 teaspoon salt
  • •10 tablespoons (1¼ sticks) unsalted butter, room temperature
  • •1/2 cup sugar
  • •1/2 cup (packed) golden brown sugar
  • •1 large egg
  • •1 teaspoon vanilla extract
  • •1 cup old-fashioned oats
  • •1 cup white chocolate chips
  • •1/2 cup dried cranberries
  1. Preheat Oven to 350°F. Line 2 cookie sheets with parchment paper. Mix flour, baking soda, cinnamon, and salt in medium bowl. In separate bowl beat butter and both sugars until smooth. Beat in egg and vanilla. Add flour mixture and oats and stir until blended. Stir in all chocolate chips and cranberries.
  2. Drop batter using an icecream scoop onto prepared sheets, 2 inches apart. Bake cookies, until edges are light brown, about 16 minutes. Cool on sheets 5 minutes. Transfer to rack; cool completely.
  3. I roll half of this recipe into a long tube in a piece of parchment paper and freeze for later.
Recipe by Baked in the South at https://bakedinthesouth.com/2013/12/white-chocolate-cranberry-cookies/