2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup dried cranberries
1 cup white chocolate chips
Preheat oven to 375ºF.
Using an electric mixer, cream butter or margarine and sugar together in a medium mixing bowl until light and fluffy.
Add eggs, mixing well. (Don’t be concerned if the mixture looks a little curdled at this point, it’ll come right again with the dry ingredients.)
Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition.
Stir in dried cranberries and white chocolate chips.
Using a small scoop, place even scoops onto parchment lined cookie sheets/baking trays. Bake for 6 minutes, then press each cookie down with a fork. Bake a further 4-6 minutes or until golden brown.
(the pressing down with the fork makes these cookies crisper. If you like a doughier style cookie, omit the pressing down, and cook for 10-12 minutes.)
Cool on wire rack.
Makes approximately 2 1/2 dozen cookies.