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Author Notes: A well balanced cookie that can be eaten any time of day by the young and young at heart.
Adapted from Martha Stewarts Oatmeal Rasin Cookie Recipe. —the homemade goodness
Makes 4 dozen cookies
- 3 cups old-fashioned rolled oats
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup room temperature unsalted butter
- 1 cup granulated sugar
- 1 cup light-brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup dried cranberries
- 11 ounces white chocolate chips
- Preheat oven to 350 degrees F.
- Whisk together oats, flour, baking soda, baking powder, cinnamon, and salt in a large bowl; set aside.
- Put butter, granulated and light-brown sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes.
- Mix in eggs, one at a time and vanilla.
- Reduce speed to low. Add oat mixture; mix until just combined.
- Stir in cranberries and white chocolate chips.
- Using a table spoon or ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart.
- Bake until golden and just set, about 14 minutes. Let cool on sheets about 3 minutes.
- Transfer cookies to racks using a spatula; let cool completely.
- Cookies can be stored in airtight containers at room temperature and shared with old friends.