Cranberry and White Chocolate Chip Cookies
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.
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