White Chocolate Cranberry Oat Cookies

Preheat the oven to 375ºF. With a mixer, beat together the butter and brown sugar. Do not just let it mix, you want it to start getting fluffy.

Add in the egg beaters, about half at a time. Continue mixing and allow the eggs to fluff up with the butter and really become airy.

In another bowl, mix the dry ingredients. Pour in the flour, oats, salt, and baking soda and mix thoroughly. Slowly add in the wet ingredients (eggs, butter, sugar), about a fourth of the bowl at a time until dough is worked together.

Add in the dried cranberries and white chocolate chunks. Using an ice cream scooper, scoop the dough onto an ungreased cookie sheet and slightly flatten. These cookies will retain their shape fairly well in the oven. Bake for about 10 minutes and allow them to cool on a wire rack. My batch made about 20 cookies.