🌎 World Cookbook Project

1 1/2 cup quick-cooking oats
1 1/2 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
2/3 cup butter softened
2/3 cup light brown sugar
2 large egg
1 cup craisins (dried cranberries)
2/3 cup white chocolate chips

Preheat oven to 375 degrees F. Line two baking sheets with parchment paper, then set aside. In a large bowl, sift together quick-cooking oats, all-purpose flour, baking soda, and salt, then set aside. Using a stand mixer (or hand mixer + large bowl), cream together butter and light brown sugar on medium high speed until smooth, about 5-7 minutes. Reduce mixer speed to low and add eggs, blending thoroughly, about 1-2 minutes. Keeping speed on low, quickly scoop in dry ingredients, adding about 1/3 to 1/2 cup at a time. Stop mixing as soon as dry ingredients appear fully incorporated in the dough. Remove bowl from mixer and scrape sides of bowl, mixing in any wayward dry ingredients. Add craisins and white chocolate chips to bowl, then gently fold together with a spatula until evenly incorporated in the dough. Using a 1 teaspoon cookie scoop, scoop out dough and place it directly on the prepared cookie sheets. If you're using a cookie scoop, there's no need to roll the dough in your hands. Don't worry if the cookie dough balls aren't pretty; when it comes to oat cookies, they tend to bake in lumpy shapes no matter what you do. Repeat this step until all the cookie dough is used or cookie sheets are full. If you'd like flatter cookies, use the back of a spoon to gently press down on the tops of the cookie balls (doesn't need to be a lot - a little goes a long way here). Bake cookies for 10-12 minutes or until the very bottom and top edges of cookies begin to turn a rich golden color. Let cookies rest on the baking sheet for 5-10 minutes, then transfer to a wire cooling rack to cool completely. Cookies can be stored in a sealed container on the counter for up to 5 days.