2-1/4 cups flour
1 cup old-fashioned (not quick-cooking) oatmeal
1 tsp baking soda
1 tsp salt
1 cup butter, softened
2/3 cup granulated sugar
2/3 cup brown sugar, firmly packed
2 tsp vanilla extract
2 large eggs
1 cup dried cranberries
1 cup white chocolate chips
1 cup walnuts, or pecans, chopped
- Set oven to 350.
- Line baking sheets with parchment paper, or spray with Pam or like spray.
- Sift together flour, baking soda and salt. Stir in oatmeal.
- In electric mixer, cream the butter for 1 minute. Add white and brown sugars and vanilla and beat on medium speed until light and fluffy. With beater running, add the eggs, one by one, and beat 2-3 minutes or until mixture is light lemon-colored and perfectly smooth.
- Add dry ingredients all at once and mix on lowest speed just until blended.
- Remove bowl from mixer and stir in cranberries, white chips and nuts by hand.
- Drop batter by tablespoonful onto prepared baking pans, spacing cookies 2" apart. (You can get a dozen cookies on an average-size cookie sheet.)
- Transfer cookies to hot oven and bake about 10 minutes, or until firm and slightly brown around the edges. (Depending on your oven, this may take from 8-15 minutes.)
- Transfer cookies to wire racks to completely cool, then store in an airtight container.
- Makes 36-50 cookies, depending on size.
Always remember: A balanced diet is a cookie in each hand!