1 cup dried cranberries
1 teaspoon vanilla
1 cup (225g) butter, softened
1 cup (175g) light brown sugar
1 cup (200g) white sugar
2 ½ cups (350g) flour
½ teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons baking soda
2 cups (230g) oatmeal
1 cup (170g) white chocolate chips
Combine eggs, dried cranberries and vanilla in a bowl and let stand for 1 hour, covered with plastic wrap.
Preheat oven to 350ºF/175ºC and line baking sheets with parchment paper. Sift flour, salt, cinnamon and soda; set aside. Cream together butter and sugars. Add the flour mixture to sugar mixture. Mix well. Blend in egg-cranberry mixture and oatmeal. Dough will be stiff. Fold in the white chocolate chips.
Drop by leveled tablespoonfuls onto prepared cookie sheets, 2 inches (5cm) apart, or roll in small balls and flatten slightly on cookie sheet (I did the latter).
Bake for 10-12 minutes or until lightly browned.
Makes 75 cookies
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