Cranberry and White Chocolate Chip Cookies

• 1/2 cup (1 stick) softened butter
• 1 1/2 cup sugar
• 2 eggs, slightly beaten
• 1 tablespoon cinnamon
• 13/4 cup all-purpose flour, unsifted
• 1 cup rolled oats
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup dried cranberries
• 2/3 cup white chocolate chips

Preheat oven to 350 degrees.

In a large bowl, beat together butter, sugar and eggs until smooth and creamy. In a separate bowl, mix together cinnamon, flour, oats, baking powder and salt until well-mixed. Gradually add dry mixture to butter mixture. Continue to mix until an even consistency is reached. Add cranberries and chips, stirring to blend.

Drop dough by rounded teaspoons onto a nonstick cookie sheet, or a sheet lightly coated with nonstick spray. Bake for 10 to 12 minutes. The cookies should be refrigerated in an airtight container and served chilled.

Makes about 4 dozen.

Times testing note: We did not keep these cookies chilled and found they stayed fresh for about four days. Don't let them get too brown or they will harden quickly.

Source: Diane North, Tampa.