- 1 cup O Organics Sweet Cream Butter, at room temperature
- 1 1/2 cups granulated sugar
- 1 O Organics Large Egg
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 cups quick-cooking rolled oats
- 1 cup white chocolate chips
- 1 1/2 cups fresh or frozen cranberries
- In a bowl with a mixer, beat butter with sugar until well blended. Then beat in egg.
- In another bowl, combine flour and baking soda. Add to butter mixture. Stir, then beat until well mixed. Stir in rolled oats and white chocolate chips.
- Drop dough in 1 1/2-tbsp. (4-tsp.) portions 2 in. apart onto buttered 12- by 15-in. baking sheets; measure the first few precisely, then eyeball the rest. Press 3 or 4 cranberries into each cookie.
- Bake in a 350 degrees F oven until light golden, 10 to 12 minutes; if using more than 1 pan in 1 oven, switch pan positions halfway through baking.
- With a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release, let stand on pan to firm, 2 to 5 minutes, then transfer to racks. Serve cookies, chill up to 2 days, or freeze to store longer.