This recipe (adapted from RecipeZaar) appeared in Christmas Cookies…Mmm!!! on 17 Dec 2009
1 cup unsalted butter, softened but still firm
1 cup light brown sugar
1 cup granulated sugar
1–1/2 cups all–purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon freshly grated nutmeg
3 cups rolled oats
1 cup dried cranberries
1 cup white chocolate chips
Adjust oven rack to middle position and heat oven to 350° F.
Beat butter until creamy. Add sugars and beat until fluffy, about 3 minutes more. Beat in eggs one at a time. Set aside.
Mix flour, salt, baking powder, and nutmeg together. Stir flour mixture into butter–sugar mixture.
Stir in oats, cranberries and white chocolate chips.
Form dough into sixteen 2-inch balls, placing each onto one of two parchment paper–covered, large cookie sheets.
Bake until cookie edges turn golden brown, 22 to 25 minutes. Note: I baked these for the minimum recommended time and they still came out quite hard and crunchy; not chewy as described. Next time I will start checking them at 19 minutes. (The edges should be brown but the rest of the cookie should still be very light in color.)
Slide cookies on parchment onto cooling rack. Let cool at least 30 minutes before serving. If you don’t use parchment, let the cookies cool directly on the baking sheet for two minutes before transferring them to a cooling rack.