This recipe is compliments of Sara, but it is my new favorite cookie to make, and YES, you have to make them that big-- trust me, it's better this way.
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 cup butter, cubed at room temperature
3/4 cup brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
2 cups rolled oats
1 cup dried cranberries
1/2 cup white chocolate chips
1 cup semisweet mini chocolate chips
Preheat oven to 350 degrees.
Sift the dry goods together into a large bowl. Set aside.
Cream together the butter and sugars, then beat in the eggs. Stir in the vanilla.
Add the dry goods to the wet works a small amount at the time until well combined. Fold in the rolled oats until thoroughly combined. Add in the dried cranberries and both types of chocolate chips.
Use a 1/3 measuring cup to transfer the dough onto a parchment lined baking sheet. Use the floured bottom of a drinking glass to smash the cookies flat. Bake for 13 to 15 minutes or until lightly brown.
When they have slightly cooled, but are still warm, transfer the cookies onto a cooling rack. Enjoy with a big glass of milk!
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