Oatmeal Cranberry White Chocolate Chip Cookies

My husband had a potluck at work this week, and when I went to look for this recipe, I realized I haven't made these cookies since I started my blog! This is one of those tried and true recipes that stands the test of time. The cookies are hearty from the oatmeal with a hint of sweetness from the white chocolate that perfectly balances the tartness of the cranberries. The pop of color makes them perfect for the Christmas holidays!

Oatmeal Cranberry White Chocolate Chip Cookies
Yield: 2 1/2 dozen

Ingredients

• 2/3 cup butter, softened
• 2/3 cup brown sugar
• 2 eggs, room temperature
• 1 1/2 cups Bob's Red Mill Gluten Free Quick Cooking Oats
• 1 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/4 cups dried cranberries
• 2/3 cup white chocolate chips

Directions

1. Preheat oven to 350°F.
2. Using stand mixer fitted with paddle attachment, cream butter and sugar together until light and fluffy. Add eggs, mixing well.
3. Combine oats, flour, baking soda, and salt in separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition.
4. Fold in dried cranberries and white chocolate chips.
5. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
6. Bake 10 minutes, or until golden brown. Cool on baking sheet for 2 minutes before removing to wire rack to cool completely.
7. Store in airtight container at room temperature. These cookies age well!

Recipe adapted from Ocean Spray.