Ingredients
1¾cupsall-purpose flour,plus an additional 2 tbsp
1½cupsold-fashioned rolled oats
1tspbaking soda
¼tspbaking powder
½tspsalt
1tspcinnamon
⅛tspnutmeg
¾cupbutter,softened
½cupsugar,granulated
½cuplight brown sugar,packed
2largeeggs
2tspvanilla extract
1cupcranberries,dried, such as Craisins, lightly chopped into smaller pieces
1cupwhite chocolate chips
¾walnuts,chopped, pecans, almonds or macadamia nuts, optional
Preparation
Preheat the oven to 350 degrees F.
In a mixing bowl, whisk together the flour, rolled oats, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
In the bowl of an electric mixer, whip together the butter, granulated sugar, and light brown sugar for about 3 to 4 minutes, until light and fluffy. Stir in the eggs one at a time, then add the vanilla.
Slowly add in the flour mixture and mix until incorporated. Add in the dried cranberries, white chocolate chips, and nuts.
Roll the cookie dough into balls, about 2 tablespoons per ball, then place onto the buttered cookie sheets.
Bake the cookies for 9 to 10 minutes until lightly golden. Allow to cool for several minutes on the cookie sheet, before transferring to a wire rack to cool.
Store cookies in an airtight container.
