Cranberry White Chocolate Oat Cookies

• 1/2 cups Unsalted Butter, Softened
• 1/2 cups White Sugar
• 1/4 cups Brown Sugar
• 1 whole Egg
• 1/2 teaspoons Pure Vanilla Extract
• 3/4 cups All-purpose Flour
• 1/2 teaspoons Baking Powder
• 1/4 teaspoons Salt
• 1/2 cups Old Fashion Oats
• 1 cup Fresh Cranberries, Roughly Chopped
• 1/2 cups White Chocolate Chips

1. Preheat oven to 350 F and line a baking sheet with parchment paper
2. In the bowl of a stand mixer, fitted with the paddle attachment, cream the butter. Add both the white and brown sugars and mix until fluffy. Add the egg and vanilla, mixing well.
3. Sift in the flour, baking powder, and salt and add the oats. Mix until just combined. Mix in the chopped cranberries and white chocolate.
4. Drop spoon-sized scoops of dough onto the lined cookie sheet 2 inches apart. Pop them in the oven and bake for 8-10 minutes.
5. Remove pans from the oven and allow the cookies to cool on the pan for a few minutes before transferring to a wire cooling rack.
6. Adapted from: Hannaford.

unsalted butter, white sugar, ubc, egg, vanilla, allpurpose, baking powder, ubc, oats, fresh cranberries, white chocolate chips

Taken from tastykitchen.com/recipes/desserts/cranberry-white-chocolate-oat-cookies/ (may not work)