Ingredients:

  • 1 cup (2 sticks / 226g) unsalted butter, softened
  • ¾ cup (150g) packed light brown sugar
  • ½ cup (100g) granulated sugar
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 1 ½ cups (180g) all-purpose flour
  • 1 tsp (5g) baking soda
  • ½ tsp (3g) salt
  • 3 cups (240g) old-fashioned rolled oats (not instant)
  • 1 cup (100g) dried cranberries
  • 1 cup (170g) white chocolate chips or chunks

Instructions:

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract until just combined. Don't overmix.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Overmixing develops gluten, leading to tough cookies.
  6. Gently fold in the oats, dried cranberries, and white chocolate chips or chunks until evenly distributed throughout the dough.
  7. Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing about 2 inches apart.
  8. Bake for 10-12 minutes, or until the edges are lightly golden and the centers still appear slightly soft.
  9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.