Ingredients:

  • 1 ¾ cups All-Purpose (Plain) Flour, sifted
  • 1 ½ cups Old-Fashioned Rolled Oats (not instant)
  • 1 tsp Baking Soda
  • ½ tsp Baking Powder
  • 1 tsp Fine Sea Salt
  • 1 cup (2 sticks) Unsalted Butter, softened
  • ¾ cup Light Brown Sugar, packed
  • ½ cup Granulated White Sugar
  • 2 Large Eggs, room temperature
  • 1 tsp Pure Vanilla Extract
  • 1 cup Dried Cranberries
  • 1 cup White Chocolate chips or chopped bar

Instructions:

  1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large bowl, whisk together the flour, oats, baking soda, baking powder, and salt. Set aside.
  3. In the bowl of a stand mixer, beat the softened butter, brown sugar, and granulated sugar on medium speed until light, fluffy, and visibly pale (about 3-4 minutes). Scrape down the bowl occasionally.
  4. Beat in the eggs one at a time, ensuring the first egg is fully incorporated before adding the second. Mix in the vanilla extract.
  5. Reduce the mixer speed to low. Gradually add the dry ingredient mixture to the wet mixture, mixing only until just combined. Stop immediately when no streaks of flour remain. Do not overmix.
  6. Remove the bowl from the mixer. Gently fold in the dried cranberries and white chocolate chips using a rubber spatula.
  7. Cover the dough bowl with plastic wrap and refrigerate for a minimum of 30 minutes, or up to 60 minutes. This chilling step is crucial for thick, chewy cookies.
  8. Using a 2-tablespoon scoop, portion the dough onto the prepared baking sheets. Space the cookies about 2 inches (5 cm) apart.
  9. Bake for 12 to 14 minutes, rotating the trays halfway through (at the 6-7 minute mark) for even browning.
  10. The cookies are done when the edges are set and lightly golden brown, but the centres still look slightly soft and pale.
  11. Allow the cookies to cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.