3/4 cup butter, softened
1 cup packed light brown sugar
1/4 cup sugar
2 large eggs
1 Tbls pure vanilla extract
1 Tbls molasses
1 and 1/2 cups all-purpose flour
1 tsp baking soda
2 tsp cinnamon
1/2 teaspoon salt
3 cups old-fashioned whole rolled oats
1 cup Dried Cranberries*
1 cup of white chocolate chips *
Cream the softened butter and both sugars together, with a mixer or hand mixer, until smooth. Add the eggs and mix on high until combined. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.
Separately, whisk the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined.
Beat in oats, dried cranberries, and chocolate chips on low speed. Dough will be thick, and sticky. Chill the dough for 30-60 minutes in the refrigerator, the longer you chill the less spread you will get. If chilling for longer than a day*, allow to sit at room temperature for at least 30 minutes before rolling and baking.
Preheat oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
Roll balls of dough or use a cookie scoop and place 2 inches apart on the baking sheets. Bake for 12-14 minutes until lightly browned on the sides. The centers will look very soft. Remove from the oven and let cool on baking sheet for 5-10 minutes before transferring to a rack to continue cooling. The cookies will set while cooling.
This is an optional step: You can take 1/2 cup of chocolate chips (I use what ever chips I used in the cookie) and a spoonful of coconut oil, melt together and drizzle over top the cooled cookies.
Dried Cranberries: Soak your Cranberries in warmed cranberry juice or water, seasoned with a little vanilla, while assembling the rest of the cookie dough.
White Chocolate Chips: Feel free to mix this up and use semi-sweet, dark chocolate, or all three!
Chilling: if you are not freezing your dough, I recommend only chilling the cookies for no longer than 2 hours.
Freezing Dough: You can freeze your uncooked cookie dough for no longer than three months. You can thaw until not frozen and bake as normal or bake from frozen for a one to two minutes longer than normal.