Cranberry And White Chocolate Cookies

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup rolled oats
• 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter at room temperature
• 1/2 cup dark brown sugar
• 1/2 cup superfine sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/2 cup dried cranberries
• 1/2 cup pecans, roughly chopped
• 3/4 cup white chocolate chips

1. Heat oven to 350 degrees.
2. In a mixing bowl, combine the flour, baking powder, salt and oats.
3. In the bowl of an electric mixer, combine butter and sugars.
4. Beat until smooth.
5. Add egg and vanilla, and mix again.
6. Add flour mixture and beat until well blended.
7. Add cranberries, pecans and white chocolate chips, and mix gently until blended.
8. Refrigerate bowl for 10 minutes.
9. Line two baking sheets with a nonstick liner.
10. Roll tablespoons of dough into balls, and place them 1 1/2 inches apart on baking sheets.
11. Press each ball gently with a fork to flatten it into a fat disk.
12. Place sheets in oven on two racks.
13. Bake just until cookies are pale gold, about 15 minutes; they will still be soft when hot.
14. Harden cookies on sheet for 5 minutes, then cool on a wire rack.

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

Taken from cooking.nytimes.com/recipes/1873 (may not work)