If you're a fan of cranberries and white chocolate you will love these cookies. Of course, they're much better when they're still warm, but once they're cool, they're nice and chewy. (I love a chewy cookie...crispy ones, not so much.)
Cranbery White Chocolate Chop Cookies
1 1/4 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup unsalted butter, at room temperature
1/2 cup light brown suagar
1/2 cup granulated sugar
1 tsp. vanilla extract
1 cup old-fashioned rolled oats
1 cup white chocolate chips
1 cup dried cranberries
Preheat oven to 375 degrees. Line two baking sheets with parchment paper or a silicone baking mat; set aside.
In a medium bowl whisk together the flour, baking powder, bakind soda, and salt. Set aside.
In the bowl of a stand mixer, cream the butter and both sugards together until light and fluffy, about 3 minutes. Add the egg and the vanilla extract and mix until well combined. Reduce the mixer speed to low and gradually add the flour mixture, mixing until just incorporated. Using a rubber spatula, stir in the oats, the white chocolate chips, and the dried cranberries.
Roll dough into balls - about 2 tablespoons of dough per cookie - and place on the prepared baking sheets. Flatten the tops slightly with your fingers. Bake until teh cookies turn slightly golder, about 10 minutes. Remove from the oven and let cool on the baking sheet for 2 minutes. Transfer to a wire rack until completely cool. Store in an airtight container at room temperature.