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Cranberry Oatmeal-White Chocolate Cookies
Contributed by: Joan Ragland
2 cups all purpose flour
1 tsp. baking soda
1 tsp. baking powder
1â�„2 tsp. salt
1 cup (2 sticks) unsalted but ter, softened
1 cup granulated sugar
1 cup brown sugar
2 large eggs
1 tsp. pure vanilla extract
3 cups old fashioned oats (not quick oats)
1 cup dried cranberries
6 oz. white chocolate, coarse ly chopped
Preheat oven to 345 degrees.
Whisk flour, baking soda, baking powder and salt together in a bowl and set aside.
Cream butter, both sugars, eggs and vanilla in a large bowl with a mixer until light and fluffy. Add flour mixture and stir with a wooden (or other hefty) spoon until completely blended. Fold in the oats, cranberries and white chocolate until evenly distributed.
Drop dough in 1-tablespoon mounds onto parchment-line cookie sheets and flatten a little. Bake for about 14 minutes until golden but still a little moist. Let cookies cool on the pan for a couple minutes, then transfer to a rack. Makes about 48 cookies.
(This recipe was contributed as part of a "Cook of the Week" feature.)