2 cups old-fashioned rolled oats
2 cups all-purpose flour
3/4 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/8 tsp. cinnamon
1 cup (2 sticks) butter, softened (I use unsalted)
1 cup firmly packed light brown sugar
1 cup granulated sugar
2 eggs (at room temperature)
1 tsp. vanilla extract
1 cup white chocolate chips
1 cup dried sweetened cranberries

In a large bowl, stir together oats, flour, baking soda, baking powder, salt and cinnamon.

In a separate bowl, blend butter and sugars with an electric mixer until smooth, about 2 minutes. Add the eggs and continue to beat until fluffy, about 1 1/2 minutes. Blend in the vanilla extract.

Using a wooden spoon stir the dry mixture into the butter mixture one half at a time. Mix in the white chocolate chips and cranberries. Refrigerate the dough for 1 to 2 hours.

Preheat the oven to 350°F. Line a large baking sheet with aluminum foil, then grease the foil (I use non-stick cooking spray).

Using a scant 1/4 cup per cookie, shape the dough into balls and place them on the sheet about 2-inches apart. Use your fingertips to flatten each ball to 1/3-inch thick.

Bake at 350°F for 13 to 14 minutes, turning the sheet about halfway through. When they're done, the cookies should be very lightly browned and still look moist.

cool the cookies on the baking sheet for 2 to 3 minutes, than transfer them to a wire rack.

Makes about 2 dozen cookies.

Submitted by: North Bound