Oatmeal Cranberry White Chocolate Chunk Cookies

I am on an organizing binge, trying to rid my house of everything that hasn't been used in quite some time. That organizing spilled into my kitchen this weekend. I was given an abundance of craisins. The little orbs aren't easy to eat alone. So, when I came across a recipe in a magazine for Oatmeal Cranberry White Chocolate Chunk Cookies, I immediately ripped it out. First of all, because I love cranberries and white chocolate chips (the Panera Pink ribbon bagel was my favorite.) Second, because I wanted to rid myself of the craisins. And it must have been meant to be. My food scale measured 6 ounces left in the container, which is exactly what the recipe called for. I also was able to finish off my old-fashioned oats and brown sugar. All I had to buy was white chocolate chips.

I made a few substitutions applesauce instead of butter and whole wheat flour instead of regular bleached flour. But, here is the recipe. Mine came out more like round balls, but by the last batch, I tried to flatten them out, since they were flattening on their own. They don't look as good as I thought they were, but they are still mighty tasty.

Oatmeal Cranberry White Chocolate Chunk Cookies

2/3 cup butter or margarine, softened

2/3 cup brown sugar

2 large eggs

1 1/2 cups old-fashioned oats

1 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

6 ounces of craisins (dried cranberries)

2/3 cup white chocolate chunks or chips

Preheat oven to 375 degrees. Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda, and salt in a separate mixing bowl. Add to butter mixture in several small additions, mixing well after each addition. Stir in dried cranberries and white chocolate chunks.

Drop by rounded teaspoons onto greased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack. Makes approximately 2.5 dozen.