Oatmeal Cranberry White Chocolate Chip Cookies

Preheat oven to 350 degrees F.

Whisk flour, baking soda, baking powder, and salt together in a bowl; set aside.

Cream together the butter, both sugars, eggs, and vanilla in a large bowl with a mixer until light and fluffy. Add flour mixture; stir with a rubber scraper or wooden spoon until completely blended.

Fold the oats, cranberries, and white chocolate into the dough until evenly distributed.

Roll dough into balls (a #40 cookie scoop is perfect) and place them onto lightly greased or parchment covered baking sheets, spacing about 2” apart.

Bake for 11-13 minutes, or until golden but still a little moist. Let cookies cool on the pan for 5 minutes, then transfer to a rack.

Note: This recipe makes about 4 dozen cookies. I generally freeze part of the dough to bake later.