Chewy Cranberry Oatmeal Cookies
Courtesy of Wisconsin Milk Marketing Board 42 Servings • 20 Min. Prep Time • 9-11 Min. Cook Time| Ingredients |
|---|
| 1 1/2 c. flour |
| 1 tsp. baking soda |
| 1/2 tsp. salt |
| 1/2 tsp. cinnamon |
| 2 1/2 c. old-fashioned oats |
| 1 c. unsalted butter, softened |
| 1 c. light brown sugar, packed |
| 1/2 c. granulated sugar |
| 2 large eggs |
| 1 Tbsp. honey |
| 2 tsp. pure vanilla extract |
| 1 1/3 c. dried cranberries |
| 1 c. white chocolate chunks |
Directions:
1. Preheat oven to 350ºF. Cover 2 cookie sheets with parchment paper.
2. In medium bowl mix flour, baking soda, salt and cinnamon; stir in oats. Set aside.
3. With an electric mixer, beat the butter and both sugars until light and fluffy. Beat in eggs one at a time. Add honey and vanilla; beat until blended. Add the flour mixture in two additions, beating until well combined. Stir in cranberries and chocolate chunks.
4. Drop the dough by heaping tablespoons about 2 in. apart onto the cookie sheets. Bake until the centers of the cookies are soft, about 9 to 11 min. Let cool on the sheets for 5 min; transfer to wire rack to cool completely.
