Cranberry White Chocolate Oatmeal Cookies

Oatmeal cookies are a cookie that I will almost always skip over. If I am going to eat a cookie I am going to make it a really good cookie and oatmeal cookies never rank really good with me. That is until now.

I needed to take a dessert to a church function and decided these oatmeal cookies would be a good choice, since I would not be missing out on really good cookie. Oh boy was I wrong! These oatmeal cookies are soft, chewy and thick. The perfect oatmeal cookie with the added goodness of white chocolate and dried cranberries. It is the cranberries and white chocolate that make this oatmeal cookie a really good cookie and one that I will make again.

Cranberry White Chocolate Oatmeal Cookies

Ingredients:

• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1 egg
• 1 tablespoon molasses
• 1 teaspoon vanilla extract
• 1 cup all purpose flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1 2/3 cups old fashioned rolled oats
• 3/4 cup white chocolate chips
• 3/4 cup dried cranberries

Directions:

1. Line a baking sheet with silpat.
2. In a large bowl, beat the butter and both sugars until light and fluffy.
3. Beat in the egg, molasses and vanilla.
4. In a medium bowl, whisk together the flour, cinnamon and baking soda.
5. Stir the flour mixture into the butter and sugar mixture, just until combined and no flour remains visible.
6. Gently stir in the oats, white chocolate chips and cranberries.
7. Using a tablespoon, scoop out the dough, roll into balls and place on the prepared baking sheet.
8. Refrigerate the dough balls for 30 minutes.
9. Preheat the oven to 325º F.
10. Bake the cookies for 10-12 minutes or until lightly browned.
11. Leave the cookies on the baking sheet for 2-3 minutes and then transfer to a cooling rack and allow to cool.

Enjoy!!!

*Adapted from Chocolate with Grace.