White Chocolate & Dried Cranberry Cookies - Laura Betts

Ingredients
1 and a quarter cups unsalted butter (room temperature)
half a cup of white sugar
1 cup of light brown sugar
1 large egg (room temperature)
1 large egg yolk (room temperature)
1 Tbsp. vanilla essence
1 cup of quick cooking oats (pulsed well in the food processor)
2 cups of all purpose flour
1 Tsp. baking powder
1 Tsp. baking soda
Half Tsp. salt
1 and a half cups of white chocolate (coarsely chopped)
1 cup dried cranberries


Preheat over to 325F. Line a cookie sheet with greaseproof paper.
With electric mixer beat the soft butter and both sugars until smooth and creamy. Scrape down sides of the bowl, then add the egg, egg yolk and vanilla essence. Mix really well until creamy again.
In a separate bowl mix the flour, pulsed oats, baking powder, baking soda and salt until well incorporated.
Add in sections the flour mixture to the butter mixture (I use a wooden spoon for this part). Mix well until all parts are in original bowl.
Now add the dried cranberries and white chocolate and mix again.
Use a teaspoon and place heaped spoonfuls on the lined cookie trays. Bake until cookies begin to brown at the edges (I normally cook for about 13 minutes).
Cool on wire racks and repeat with remaining dough.