Oatmeal Cranberry White Chocolate Cookies

• Vegetarian

• Produce

  • 1/2 cup Cranberries, dried

• Refrigerated

  • 1 Egg

• Breakfast Foods

  • 3/4 cups Rolled oats, old-fashioned

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/4 tsp Baking soda
  • 1/2 cup Brown sugar, packed
  • 1/2 tsp Cinnamon, ground
  • 1/4 tsp Salt
  • 1 1/2 tsp Vanilla extract, pure
  • 1/4 cup White chocolate chips
  • 1/4 cup White sugar

• Nuts & Seeds

  • 1/4 cup Pecan pieces

• Dairy

  • 6 tbsp Butter, unsalted

Found on monpetitfour.com

Description

Directions

• Preheat the oven to 325°F. Stir the sugars and melted butter together with a rubber spatula until thoroughly blended together. Add the cinnamon, vanilla, and the egg. Vigorously mix until the egg is blended in well.
• In a separate bowl, stir the flour, salt, and baking soda together. Pour the flour mixture into the wet ingredients. Stir just until combined.
• Add in the rolled oats, dried cranberries, pecan pieces, and white chocolate chips. Stir everything together. Chill the dough in the refrigerator for 10 minutes.
• Scoop about 1/4 cup of dough per cookie, rolling the dough into balls. Gently press down on the cookies to slightly flatten them down.
• Bake the cookies for 15-16 minutes, until they set but before they turn golden. Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire cooling rack.