White Chocolate and Cranberry Cookies

I made these cookies last week for our outing over the long weekend. I have used this recipe many times before but never got around posting it until now. I prefer cookies to be on the soft/chewy side (and refrigerated - I actually prefer the hard chewyness for some reason). If you prefer more of a crunchy cookie, then just bake these for longer in the oven, but keep an eye on them in case they burn!

White Chocolate Cranberry Cookie
(Print Friendly Version Here)

Ingredients 

• 125g Butter
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1 egg + 1 egg yolk
• 1 1/4 cup rolled oats
• 1 cup plain flour
• 1/2 tsp baking soda
• 1 block white chocolate (225g)
• 1 cup dried cranberries

Cooking Directions

1. Blend oats in blender into flour, put aside
2. Mix butter, sugars and salt in a mixing bowl until light and fluffy
3. Stir in vanilla and egg until incorporated
4. Slowly stir in dry ingredients until combined
5. Cut up white chocolate into small pieces and mix in
6. Preheat oven to 160 Degrees, fan-forced
7. Chill dough in fridge or freezer until firm
8. Spoon cookie dough into 1 tablespoon portions, flatten slightly
9. Bake for 8min or until sides are barely brown.
10. Let them cool and enjoy!