Blue Ribbon Cranberry White Chocolate Cookies Recipe

Ingredients

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup quick oats
• 1 cup dark brown sugar
• 1/2 cup granulated sugar
• 1 cup butter
• room temperature
• 2 eggs
• room temperature
• 1 teaspoon pure vanilla extract
• 1 Tbsp. cherry extract
• 8 oz. dried cranberries
• coarsely chopped
• divided use
• 1 1/2 cups white chocolate chunks
• divided use

Instructions

1. Preheat oven to 300 degrees F.
2. In a medium mixing bowl, whisk together flour, baking soda, and salt.
3. Process oats in a food processor fitted with metal blade for 5-10 seconds.
4. Add to flour mixture.
5. Set aside.
6. In the bowl of an electric mixer, blend sugars together on medium speed.
7. Add butter and mix to form a grainy paste.
8. Add eggs and extracts and mix at medium speed until light and fluffy.
9. At low speed, slowly add the flour-oat mixture and then the dried cranberries, setting aside A 1/4 c. for later use, and 1 c. white chocolate chunks.
10. Mix until just blended; do not over-mix.
11. Drop by rounded tablespoon onto ungreased baking sheets, placing cookies several inches apart.
12. Bake 18-20 minutes until light golden brown.
13. Transfer cookies to a cooling rack and let cool completely.
14. Melt reserved chocolate.
15. Drizzle melted chocolate over cooled cookies.
16. Sprinkle remaining chopped cranberries on top, making sure to place on melted chocolate so they adhere when chocolate sets.