2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 sticks unsalted butter, softened
1 cup sugar
1 cup packed brown sugar
2 eggs
1 tsp. vanilla extract
3 cups oats- not instant
1 cup dried cranberries
6 oz good-quality white chocolate, coarsely chopped
Preheat oven to 350 degrees; line 2 baking sheets with parchment paper.
Stir flour, baking soda, baking powder, and salt together in a bowl; set aside.
Cream butter, both sugars, eggs, and vanilla in a large bowl with a mixer until light and fluffy. Add flour mixture; stir with rubber scraper or wooden spoon until completely blended.
Fold the oats, cranberries, and white chocolate into the dough until evenly distributed.
Drop dough in 3 Tablespoon mounds onto prepared sheets, spacing 2" apart.
Bake for 11-13 minutes, or until golden, but still moist. Let cool on the pan for 5 minutes, then transfer to a rack.
Stir flour, baking soda, baking powder, and salt together in a bowl; set aside.
Cream butter, both sugars, eggs, and vanilla in a large bowl with a mixer until light and fluffy. Add flour mixture; stir with rubber scraper or wooden spoon until completely blended.
Fold the oats, cranberries, and white chocolate into the dough until evenly distributed.
Drop dough in 3 Tablespoon mounds onto prepared sheets, spacing 2" apart.
Bake for 11-13 minutes, or until golden, but still moist. Let cool on the pan for 5 minutes, then transfer to a rack.
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