Oatmeal Cookies With White Chocolate Cranberries

Found on elizabeth baird's four seasons of canadian food blog. change it up by using a different type of chocolate and nuts!!

Line 2 large rimless baking sheets with parchment paper or silicone mats , or grease.

Set aside.

In a large bowl , beat butter with brown sugar until fluffy.

Beat in the egg and vanilla.

In a separate bowl , whisk together the oats , flour , baking powder , baking soda and salt.

Stir into the butter mixture in 2 additions until blended.

Stir in the chocolate and cranberries.

Cover and refrigerate for 30 minutes.

Scoop by tablespoons into mounds , set 2-inches apart on prepared baking sheets.

Roll each mound into a ball.

With a fork , press down to about 1 / 2-inch thickness.

Bake in bottom and top thirds of 350f oven until cookies are golden brown underneath and edges are crisp , about 12 to 15 minutes.

Switch and rotate the baking sheets halfway through the baking to ensure even cooking.

Let cookies rest on the baking sheets to firm up , about 3 minutes , before transferring to racks to cool.

(make-ahead: store at room temperature in an airtight con.

butter, light brown sugar, egg, vanilla, rolled oats, all-purpose flour, baking powder, baking soda, salt, white chocolate, dried cranberries