Oatmeal Cookies with Cranberries and White Chocolate

In a medium size mixing bowl, sift together all-purpose flour, baking soda, baking powder, cinnamon and salt. Set aside.

In another large mixing bowl, add melted butter, brown sugar and granulated sugar. Using a mixer, blend until smooth. Add vanilla extract and egg. Mix again. Add flour mixture and mix well.

Add rolled oats and mix with a spatula. Add cranberries and white chocolate chips and mix again. Cover dough and refrigerate for 1 hour.

When dough is ready, preheat oven to 350°F and line a baking sheet with parchment paper or silicone baking mat. Using an ice cream scoop or a regular spoon, roll dough into balls, about 3 inches in diameter. Bake cookies for about 12 minutes until beautiful lightly golden. Make sure you don’t over-bake them so they won’t be dry inside.

Note: When you take the cookie out of the oven, they will be very soft and will look a little under-baked. Let them sit on the baking sheet for 10 minutes, then transfer to a wire rack. They will be perfectly baked, soft and chewy!