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White Chocolate Cranberry Oatmeal Cookies
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| 2 cups | old fashioned oats |
| 1/4 cup | water |
| 1 1/4 cups (about 6 1/4 ounces) | all purpose flour |
| 1/2 teaspoon | baking soda |
| 1/2 teaspoon | salt |
| 16 tablespoons (2 sticks) | unsalted butter |
| 1/2 cup (3 1/2 ounces) | sugar |
| 3/4 cup (about 6 ounces) | light brown sugary |
| 1 | egg |
| 1 cup | dried cranberries |
| 1 cup | chopped white chocolate or white chocolate chips, put in the freezer for 20 minutes |
Procedures
1
In a small bowl, combine oats and water; set aside. In a medium bowl, whisk together flour, baking soda, salt; set aside. In a large saucepan, melt butter over medium heat. As soon as it's melted, remove from heat and stir in sugar and brown sugar. Add egg, stirring quickly until incorporated. Add flour mixture to the pan and stir to combine. Stir in oats, cranberries, and white chocolate. Cover dough with plastic wrap and let chill in refrigerator at least 2 hours and up to overnight.
2
Adjust oven rack to lower and upper middle positions and preheat oven to 350°F. Drop cookies by the rounded tablespoon onto prepared cookie sheets and bake until brown on top, 13 to 15 minutes. Let cool completely before moving.
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