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Dairy
Easy
25 Minutes
Diets 
Soft and chewy oatmeal cookies with white chocolate and dried cranberries. A great combination of color, texture, and taste that’s simply irresistible!
Yields 20 to 25 cookies
7 ounces (100 grams) butter, softened
1/2 cup brown sugar
pinch of salt
1 teaspoon vanilla extract
1 egg
1 cup Mishpacha Flour
1/2 teaspoon baking soda
1 and 3/4 cups rolled oats
3 and 1/2 ounces (100 grams) Elite White Chocolate, coarsely chopped
3 and 1/2 ounces (100 grams) Gefen Dried Cranberries
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line cookie sheets with Gefen Parchment Paper.
In the bowl of a stand mixer, beat butter, sugar, salt, and vanilla on high speed until smooth and creamy.
Add egg and mix until smooth and fluffy.
Add flour, baking soda, oats, chopped chocolate, and dried cranberries. Mix until evenly distributed.
Roll dough into walnut-sized balls. Arrange on cookie sheets, leaving space between them. Partially flatten the cookies with your hands.
Bake 10 to 15 minutes or until golden. Cool completely and serve.
Recipe, photography, and styling: Natalie Levine
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These cookies are delicious! I substituted the butter for 1 egg + 3 tbs oil for a healthier version.