Name: White Oatmeal Cookies with Cranberries
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Ingredients: 1 cup Butter; 2 cups Granulated Sugar; 2 large Eggs; 2 1/2 cups All-purpose Flour; 1 teaspoon Baking Soda; 2 cups Rolled Oats; 1 cup Dried Cranberries (sweetened. *Note: Can exchange equal amount of currants, raisins, or chopped dried apricot ); Decorative Sugar

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White Oatmeal Cookies with Cranberries

These crispy, chewy oatmeal cookies are uniquely delicious! Lighter than traditional oatmeal cookies in flavor and texture, White Oatmeal Cookies with Cranberries are a perfect accompaniment with afternoon tea --and they're a great choice to give as gifts at Christmas.

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 55 minutes

Servings 3 dozen

Ingredients

1 cup Butter
2 cups Granulated Sugar
2 large Eggs
2 1/2 cups All-purpose Flour
1 teaspoon Baking Soda
2 cups Rolled Oats
1 cup Dried Cranberries sweetened. *Note: Can exchange equal amount of currants, raisins, or chopped dried apricot
Decorative Sugar

Instructions

Using a stand mixer or by hand, whip softened butter and add sugar, creaming together.
Add eggs slowly and beat until light and fluffy.
Sift flour and baking soda together.
Slowly add flour mixture to the butter mixture, stirring just enough to incorporate, but no more.
Add oats and mix.
Add cranberries and mix until just incorporated, scraping sides of the bowl to be sure all is combined evenly.
Cover prepared dough and refrigerate for 30 min.
Preheat oven to 350 degrees. Scoop a heaping tablespoon of chilled dough and roll into a 1 1/2"-2" ball. Press dough balls somewhat flat with a fork. Sprinkle with decorative sugar.
Bake 10-12 minutes until edges are very lightly golden with centers still slightly soft. Cookies will continue to bake after removing from the oven. Be careful not to overbake. Enjoy!