Ingredients:

  • 1.5 cups (190g) All-purpose flour
  • 1 tsp Ground cinnamon
  • 1 tsp Baking soda
  • 0.5 tsp Sea salt
  • 3 cups (300g) Old-fashioned rolled oats
  • 1 cup (227g) Unsalted butter, softened
  • 1 cup (200g) Dark brown sugar, packed
  • 0.5 cup (100g) Granulated sugar
  • 2 Large eggs, room temperature
  • 1 tbsp Vanilla extract
  • 1 tbsp Fresh orange zest
  • 1.5 cups (255g) White chocolate chunks or chips
  • 1 cup (120g) Dried cranberries

Instructions:

  1. In a medium bowl, whisk together 1.5 cups all purpose flour, 1 tsp ground cinnamon, 1 tsp baking soda, and 0.5 tsp sea salt. Stir in the 3 cups of old-fashioned oats.
  2. In your large mixer bowl, beat 1 cup softened butter with 1 cup dark brown sugar and 0.5 cup granulated sugar for 3 full minutes until the mixture looks pale and fluffy.
  3. Add the 2 room temperature eggs one at a time, beating well after each. Pour in 1 tbsp vanilla extract and 1 tbsp fresh orange zest.
  4. Turn the mixer to the lowest setting and gradually add the dry ingredients. Stop as soon as the last streak of flour disappears.
  5. Using a sturdy spatula, fold in 1.5 cups white chocolate chunks and 1 cup dried cranberries by hand.
  6. Scoop rounded tablespoons (about 2 oz each) onto a parchment lined sheet. Space them 2 inches apart. Bake at 350°F for 10 to 12 minutes until the edges are golden and the centers look slightly underbaked.
  7. Let the cookies sit on the hot baking sheet for 5 minutes before moving them to a wire rack.
  8. While the cookies are still warm, press a few extra white chocolate chunks and cranberries into the tops.