The cookies are sprinkled with the festive colors of red and white from the cranberries and white chocolate throughout.
Recipe courtesy of Cookies by Sally Sampson; photography by Yunhee Kim
|1 1/4 cups unsalted butter, at room temperature||2 cups all-purpose white flour|
|1/2 cup white sugar||1 teaspoon baking powder|
|1 cup light brown sugar||1 teaspoon baking soda|
|1 large egg, at room temperature||1 teaspoon kosher salt|
|1 large egg yolk, at room temperature||12 ounces white chocolate, coarsely chopped|
|1 tablespoon vanilla extract||1 cup dried cranberries|
|1 cup quick-cooking or old-fashioned oats, pulsed well in a food processor|
Preheat the oven 325 degrees F. Line two baking sheets with parchment paper.
Place the butter and sugars in the bowl of a mixer fitted with the paddle attachment and mix until smooth and creamy. Scrape down the sides of the bowl, add the egg, egg yolk and vanilla, one at a time, mixing well between additions. Scrape down the sides of the bowl, add the oats, flour, baking powder, baking soda and salt and mix until everything is well incorporated. Scrape down the sides of the bowl, add the chocolate and cranberries and mix again.
Drop the dough by heaping teaspoons about 2 inches apart on the prepared cookie sheet. Transfer to the oven and bake until the cookies begin to brown at the edges, 12 to 15 minutes. Cool on the cookie sheet. Transfer to a wire rack and repeat with the remaining dough.
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