White Chocolate Chip Cranberry Oatmeal Cookies

I think these are my favorite cookies of all time. And they don't even have peanut butter in them! (Crazy.) These cookies are super flavorful, crunchy on the outside, chewy on the inside, and can clearly pass for breakfast, because let's face it...it's basically oatmeal topped with cranberries. (Highly nutritious. Let's just keep telling ourselves that.) 

Anyways, these make really great cookies, they freeze well, and the dough tastes amazing pre-baked. ;) And as a side note, in my experience with these cookies, they taste EVEN better if you allow 24 chill time in the refrigerator before baking. 

Enjoy! This one is a winner.

Ingredients: 

• 1-1/2 c. flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. ground cinnamon
• 1 c. butter, softened
• 3/4 c. sugar
• 3/4 c. brown sugar
• 2 eggs
• 1 tsp. vanilla
• 3 c. old fashioned oats
• 2 c. dried cranberries
• 2 c. white chocolate chips

Directions

1. Preheat oven to 350 degrees. 
2. In large bowl, mix together flour, baking soda, salt, and cinnamon. Set aside.
3. Using mixer, cream together butter and sugars until fluffy. 
4. Add eggs, one at a time, mixing well with each addition. Then add vanilla.
5. Slowly add flour mixture until incorporated. Then add oats. 
6. Fold in cranberries and white chocolate chips.
7. Spoon 1.5" inch balls onto baking sheet and bake for 12 minutes until tops start to turn a golden brown.