Oatmeal Cranberry White Chocolate Cookies

Steps

1. Heat the oven to 350°F and line two large baking sheets with parchment paper.
2. Whisk the flour, baking soda, cinnamon and salt in a medium bowl.
3. In a large bowl, beat the butter, brown sugar and granulated sugar with a mixer on medium speed until creamy, about 2 minutes. Beat in the eggs one at a time, then the vanilla and orange zest.
4. On low speed, add the flour mixture and mix just until it disappears.
5. Stir in the oats, cranberries and white chocolate chips with a sturdy spatula until they are spread evenly through the dough.
6. Scoop the dough into 2-tablespoon mounds and set them 2 inches apart on the pans.
7. Bake one pan at a time for 10 to 12 minutes, until the edges are golden and the centers look soft and slightly underdone.
8. Leave the cookies on the pan for 5 minutes to firm up, then move them to a wire rack to cool.

Good to know

• Make ahead: refrigerate the dough, covered, for up to 3 days. Or freeze scooped dough balls for up to 3 months and bake them straight from the freezer, adding 1 to 2 minutes.
• Store baked cookies in an airtight container for up to 4 days, or freeze them for up to 3 months.
• Quick oats work too and make a softer, more even cookie. Dark chocolate chips or chopped pecans can stand in for the white chocolate.
• If the first pan spreads more than you like, chill the rest of the dough for 30 minutes before baking.