From Georgia Annis
Toasting the oatmeal until slightly brown, about 5-6 minutes, will intensify the nuttiness.
1 c. unsalted butter, room temperature
1 c. packed brown sugar
2 large eggs, room temperature
2 c. old fashioned rolled oats
2 c. all-purpose flour
1/2 t. sea salt
1 t. baking soda
1-1/2 c. dried cranberries
1-1/2 c. white chocolate chips
Preheat the oven to 350°F. Line baking sheets with parchment paper and set aside.
In a standing mixer fitted with a paddle attachment, or in a bowl with a hand-held mixer, cream butter and brown sugar together on high speed for about 3 minutes until mixture is light and fluffy. Add the eggs and mix until well combined.
In a separate bowl, combine the oats, flour, salt, and baking soda. Whisk together well and add to the butter mixture. Stir in the cranberries and white chocolate chips.
Spoon the dough in about 1-tablespoon-sized scoops onto the baking sheets, making sure to leave a 1-1/2-inch space around each cookie to allow for spreading. Bake for 11 to 13 minutes.
Remove the cookies from oven and, using a flexible spatula, transfer them to a rack to cool and set. Makes 3 dozen.