Oatmeal Cranberry White Chip Cookies

Lindsey of Love and Olive Oil and Julie of The Little Kitchen were wonderful enough to host the Great Food Blogger Cookie Swap this year. So of course due to my great love of cookies I immediately signed up.  The basic rules were that you were assigned three food bloggers to send a dozen cookies to and in turn three different food bloggers would send you cookies.  It was the perfect win/win scenario. Free Cookies in the mail and an excuse to bake up even more cookies.  Plus I was introduced to new blogs I would have missed out on before.

I was lucky enough to receive three very creative and original cookies. April of Sutch a Delight sent me Red Velvet Crackle Cookies.  Peanut Butter Pumpkin Chocolate Chip Cookies arrived from Josh and Ashley's World.  I also received Cinnamon and Caramel Cookies from My Sweet Zepol

When it came time for me to decide what type of cookie to make I knew I didn't want to do anything too complicated and I wanted cookies that would ship well.  Recently oatmeal cookies have crept into my list of favorite cookies.  I love oatmeal raisin cookies and oatmeal cinnamon chip cookies, but for the swap I wanted to do something a little bit different, so these Oatmeal Cranberry White Chip Cookies were born.  I love the contrast of the tartness of the cranberries with sweetness of the cookie.

Ingredients

• 1 cup butter
• 1 cup light brown sugar
• 1 cup white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1 1/2 cups rolled oats
• 2 cups white chocolate chips
• 1 cup craisins

Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.

In a medium bowl, cream together the butter, brown sugar and white sugar until smooth.





Stir in the egg and vanilla.



Mix together the flour, baking powder, baking soda, cinnamon and salt.



Stir into the creamed mixture.



Mix in the rolled oats, white chips and craisins.





Drop by tablespoon onto the prepared cookie sheets.



Bake for 10 to 12 minutes in the preheated oven.



Remove from baking sheets to cool on wire racks.