Cranberry Chocolatey Oatmealy Cookies

I'm not a fan of today. You know how somedays you wake up and it feels as though you're repeatedly walking into a brick wall? That was today. As I've learned recently the best way to combat that feeling is a nice glass of red wine and doing something - anything - in the kitchen. The Beanpole and I had plans to go out for a cocktail so it had to be fast, tasty, and preferably with chocolate. After all, what goes better with wine, right? I quickly found a recipe for White Chocolate Cranberry Oatmeal Cookies and decided to whip up a batch. I substituted regular semi-sweet chips for the white chocolate (as if it would matter) and they turned out perfectly. Chocolate with fruit is a perfect combination, and oatmeal makes them healthy. Right? Riiiiiight.


White Chocolate Cranberry Cookies (Fresh From Cate's Kitchen)
1/3 cup sugar
1/3 cup packed brown sugar
1/2 cup butter, softened
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup all-purpose flour
1 1/2 cups quick-cooking oats (not instant)
3/4 cup dried cranberries
6 ounces white chocolate chips

Preheat oven to 350 and line two baking sheets with silpats
In a small bowl, whisk together flour, cinnamon, baking soda, and salt.
In the bowl of a stand mixer, cream the butter with the sugars until fluffy.
Add egg and vanilla and mix well.
Stir in oats, flour mixture, white chocolate, and cranberries and mix until combined.
Drop by heaping tablespoonfuls onto cookie sheets and bake for about 10 minutes, until just beginning to get a little color.