My one week “off” between boards and the start of third year has been pretty busy so far, and as a result I have not had much opportunity to cook or bake. Today I finally made myself a little free time, and I decided to make these cookies because I’ve been dying to make them ever since I saved the recipe. They are just as wonderful as I thought they would be! Normally I am not a cookie dough eater, but the batter for these was so good that I definitely had a couple of bites :) I saved this recipe from a cooking message board, and unfortunately I don’t remember who posted it so I can’t give credit here. This is a great recipe, and I wouldn’t change a thing. My only tip is that these cookies have a fine line between just perfectly baked and a bit crispy, so watch them carefully. After the first batch was a little more brown than I like, I baked the rest on the lower oven rack and that helped a lot.

Cranberry White Chocolate Chip Oatmeal Cookies
yield – about 6 dozen cookies

3 eggs, well beaten
1 cup dried cranberries
1 tsp. vanilla
1 cup butter
1 cup brown sugar
1 cup white sugar
2 ½ cup flour
½ tsp salt
1 tsp ground cinnamon
2 tsp. baking soda
2 cups oatmeal
1 cup white chocolate chips

Preheat oven to 350 degrees. Combine eggs, dried cranberries and vanilla and let stand for 1 hour, covered with plastic wrap.

Cream together butter and sugars. Add flour, salt, cinnamon and soda to sugar mixture. Mix well. Blend in egg-cranberry mixture and oatmeal. Dough will be stiff. Fold in the white chocolate chips. Drop by heaping teaspoonfuls onto un-greased cookie sheet or roll in small balls and flatten slightly on cookie sheet. Bake for 10-12 minutes or until lightly browned.