White chocolate chip oatmeal craisin cookies

INGREDIENTS

• 3 cups old-fashioned rolled oats
• 1 1/2 cup all-purpose flour
• 2 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon coarse salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed light-brown sugar
• 2 large eggs 
• 1/2 cup of white chocolate chips
• 1 teaspoon pure vanilla extract
• 1 1/2 cups craisins

DIRECTIONS

1. STEP 1

   Preheat oven to 350 degrees. Stir together oats, flour, baking soda, baking powder, cinnamon, and salt in a large bowl; set aside. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla. Reduce speed to low. Add oat mixture; mix until just combined. Mix in raisins and white chocolate chips.

2. STEP 2

   Using a melon baller, drop dough onto baking sheets lined with baking matts, spacing 2 inches apart. 

3. STEP 3

   Bake until golden and just set, about 14 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to racks using a spatula; let cool completely. Cookies can be stored in airtight containers at room temperature up to 3 days.
   *Adapted from Martha Stewart's Oatmeal Raisin cookie recipe