Today's featured recipe, ladies and gents, is one for oatmeal cranberry white chocolate chunk cookies. Quite a mouthful, huh? And rightly so. White chocolate and cranberry make up one of my favorite food combinations ever -- no joke. I've spent countless hours baking up batches of cookies and bars, tarts and scones, fudge and cheesecake, all in an attempt to try and find the perfect blend of these two awesome ingredients. And you know what? I think this recipe may be it. I love the addition of oatmeal -- it gives a delightful nutty texture to the cookies (and it makes them seem a bit healthier!), and this ratio of white chocolate to cranberries is just perfect.

Makes: Approximately 2 1/2 dozen cookies

Ingredients
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
1 6-ounce package Ocean Spray Craisins Original Sweetened Dried Cranberries
2/3 cup white chocolate chunks or chips

Preparation
1. Preheat oven to 375ºF.
2. 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 additions, mixing well after each addition. Stir in Craisins and white chocolate chunks.
3. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10 to 12 minutes or until golden brown. Cool on a wire rack.

From the Ocean Spray Test Kitchen.

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-- Sara Hennessey

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