Cook The Book: Cranberry And White Chocolate Cookies

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup quick-cooking oats
• 1 stick (8 tablespoons) plus 1 tablespoon soft butter
• 1/2 cup packed dark brown sugar
• 1/2 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 cup dried cranberries
• 1/2 cup roughly chopped pecans
• 3/4 cup white chocolate chips

1. Preheat the oven to 350u0b0F and line a cookie sheet with parchment paper.
2. Measure the flour, baking powder, salt and oats into a bowl.
3. Put the butter and sugars into another bowl, and beat together until creamy - this is obviously easier with an electric mixer of some kind, but otherwise you just need to put some muscle into it - then beat in the egg and vanilla extract.
4. Beat in the flour, baking powder, salt and oat mixture, then fold in the cranberries, chopped pecans and chocolate chips.
5. Roll tablespoonsfuls of dough into balls with your hands, then place them on your prepared cookie sheets and squish the dough balls down with a fork. (You may need two cookie sheets or be prepared to make these in 2 batches.)
6. Bake for 15 minutes; when ready, the cookies will be tinged a pale gold, but still be too soft to lift immediately off the sheet, so leave the sheet on a cool surface and let the cookies harden for about 5 minutes. Remove with a spatula, or similar, to cool fully on a wire rack.

flour, baking powder, salt, oats, butter, brown sugar, sugar, egg, vanilla, cranberries, pecans, white chocolate chips

Taken from www.seriouseats.com/recipes/2009/12/cranberry-and-white-chocolate-cookies-recipe.html (may not work)