Oatmeal, cranberry & white chocolate cookies

#Oatmeal&cranberry_cookies #Chewy&crunchy #White_chocolate #So_quick&yummy

Ingredients (for around 24 cookies)

• 3/4c (95g) all-purpose flour

• 1 and 1/2c (150g) old fashioned oats

• 1/2 tsp baking soda

• 1/2 tsp baking powder

• 1 tsp cinnamon

• 1/2 tsp salt

• 3/4c (113g) butter (room temp)

• 1c (100g) brown sugar

• 1/2c (50g) caster sugar

• 1 (57g) egg

• 2 tsp vanilla extract

• 1/2c (90g) white chocolate chips

• 1/2c (60g) cranberries

Method

1. Preheat oven to 175C*;

2. In a bowl sift flour, baking powder, baking soda, cinnamon and salt, then mix in oat bran;

3. In a different bowl, cream butter and sugars until smooth (around 2 minutes)

4. Add in egg and vanilla on low speed until mixed in.

5. Gradually fold in the flour mixture with the help of a spatula or wooden spoon. Make sure you do not over mix your dough;

6. Add 2/3 of the chocolate chips and all of the cranberries and stir with a wooden spoon just until incorporated;

7. Chill dough about 10 min in the freezer;

8. With the help of a small ice-cream scoop or using two spoons drop little scoops of dough onto a baking sheet, then sprinkle a couple of white chocolate chips on top of each cookie;

9. Bake for 10/12 minutes** in the middle-top rack of your oven**;

10. Remove pan from the oven and let the cookies cool on the baking sheet for a couple more minutes, then transfer to a wire rack until cool.

* I like using the convection bake function as I like the top of my cookies to be a little on the brown side;

**Make sure you do not over-bake them! You should turn your oven off when the bottoms look to be browning.