Cranberry And White Chocolate Oatmeal Cookies

Ingredients: – ⅔ cup butter, softened – ⅔ cup packed brown sugar – 2 large egg – 1 ½ cups rolled oat – 1 ½ cups all-purpose flour – 1 teaspoon baking soda – ½ teaspoon salt – 1 ¼ cups dried cranberrie – ⅔ cup coarsely chopped white chocolate

Directions: 1. Preheat the oven to 375°F (190°C). 2. In a large bowl, beat the softened butter and brown sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time.

In a separate bowl, combine the rolled oats, all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the butter mixture, mixing well after each addition. 

Stir in the dried cranberries and chopped white chocolate until evenly distributed throughout the dough. 

Drop spoonfuls of dough onto ungreased cookie sheets, spacing them about 2 inches apart. 

Bake in the preheated oven for 10 to 12 minutes, or until the edges of the cookies are golden brown. 

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.