Gingered Cranberry Oatmeal Cookies #FBLCookieExchange

• Vegetarian

• Produce

  • 1 cup Cranberries, dried
  • 1/2 tsp Ginger, ground

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1 tbsp Honey

• Pasta & Grains

  • 2 1/2 cups Oats, old fashioned

• Baking & Spices

  • 1 tsp Baking soda
  • 1 cup Brown sugar
  • 1/2 tsp Cinnamon, ground
  • 1 1/2 cups Flour
  • 1/2 tsp Salt
  • 1/2 cup Sugar
  • 2 tsp Vanilla extract, pure
  • 1 cup White chocolate chips

• Dairy

  • 1 cup Butter

• Desserts

  • 3 tbsp Crystallized ginger

Found on thatskinnychickcanbake.com

Description

Ingredients

• 1½ cups flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground ginger
• ½ teaspoon ground cinnamon
• 2½ cups old-fashioned oats
• 1 cup butter, at room temperature
• 1 cup brown sugar
• ½ cup sugar
• 2 large eggs
• 1 tablespoon honey
• 2 teaspoons pure vanilla extract
• 1 cup dried cranberries
• 1 cup white chocolate chips
• 3 tablespoons crystallized ginger, chopped

Directions

• Preheat the oven to 350°. Line baking sheets with parchment.
• In a medium bowl, whisk together the flour, baking soda, salt, ginger and cinnamon. Mix in in the oats. In another bowl, beat the butter and both sugars until light and fluffy with an electric mixer. Beat in the eggs, one at a time, and then scrape down the sides of the bowl; add the honey and vanilla and beat until blended. Add the flour mixture in two additions, beating until well combined. Stir in the cranberries, white chocolate chips and crystallized ginger.
• Drop the dough by the heaping tablespoonful about 2 inches apart onto the cookie sheets. Bake until the centers of the cookies are soft and no longer look wet, 9 to 11 minutes. Once out of the oven, I use my spatula to tap the cookies into nice circles (only if you care about that sort of thing!). Let cool on the sheets for 5 minutes; transfer to a wire rack to cool completely.