2 cups flour
1 t. baking soda
1 t. baking powder
1/2 t. salt
2 sticks unsalted butter, softened
1 cup sugar
1 cup brown sugar
2 eggs
1 t. vanilla
3 cups oats (not instant)
1 cup dried cranberries
6 oz. good quality white chocolate, coarsely chopped
Preheat oven to 350, line 2 baking sheets with parchment. Whisk dry ingredients together and set aside. Cream together butter, sugars, eggs and vanilla until light and fluffy. Add flour mixture; stir until completely blended. Fold the oats, cranberries and white chocolate into the dough. Using large cookie scoop, drop onto baking sheets about 2″ apart. Bake for 11 minutes or until golden but still a little moist. Let cool on pan for 5 minutes then transfer to a rack. If desired, dip bottom of cookies in melted white chocolate.