2cups(480ml)white chocolate chips , or chopped white chocolate
2 cups(480ml)dried cranberries
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Instructions
Preheat oven to 350F / 180C (not fan assisted). Prepare one or two baking sheets by lining with parchment paper. (If you don't have parchment, you can use just the un-greased baking sheet). Set aside.
In a large bowl with an electric beater or the bowl of a stand mixer fitted with the paddle attachment, cream together the butter with the brown and white sugars at medium speed until light and fluffy, about 2 minutes. Scrape down the bowl. Add the eggs and vanilla and beat together well.
In a separate bowl, combine the flour, baking powder, salt, baking soda and oatmeal. Add to butter mixture and mix just until combined. Use a spoon to stir in white chocolate and dried cranberries until evenly distributed.
Tip! You can make the cookies any size you like, but be sure they are all the same size, for even baking. I like to use a larger ice-cream scoop to make giant cookies. You should get about 20 large cookies or more if using a smaller scoop. Be sure to allow 2-3 inches between cookies when placing on the baking sheet (more space for large cookies). Smaller cookies will bake in 12-13 minutes, while larger cookies can take up to 18 minutes.
Using a large spoon or a cookie scoop, place scoops of dough onto the prepared cookie sheet, allowing 2-3 inches between them. Bake in the preheated oven for 12 to 18 minutes. **Baking time will depend on how large you make your cookies. Bake until the cookies are lightly browned around the outside. They may be paler in the centre, but they should not look wet.
Remove from oven and allow to sit on the baking pan for 3-4 minutes, then transfer to a wire rack to cool completely. Tip! Allow the baking pan to cool between batches (or better yet, use two baking sheets and alternate between them.). The dough doesn't require chilling, but you can pop it in the fridge if it will a long time between batches. Allow an extra minute or two of baking time if the dough is cold.
Notes
Tips:
This dough doesn’t require chilling, but you can pop the dough into the fridge if there is a long time between batches. Allow an extra minute or two of baking time if the dough is cold.
Be sure to allow the baking sheet to cool between batches. Ideally, use two baking sheets and alternate between batches, so the dough goes onto a cool sheet each time.
The size of cookies you make is up to you, but do be sure to keep them all the same size, for even baking.
Baking time will vary depending on the size of the cookies. Baking time could be anywhere from 12 minutes to 18 minutes.
Cookies are done when they are golden around the outside. The centre may be paler, but should not look wet in the oven.
Be sure to read the notes above this Recipe Card, for more tips on making this recipe. You'll also find step-by-step photos there, that you might find helpful.