Ingredients
1 1/2 c. flour
1 tsp baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
2 1/2 c. oatmeal, not instant
1 c. unsalted butter, softened, or no fat substitute (applesauce based)
1 c. firmly packed light brown sugar
1/2 c. granulated sugar
2 large eggs\
1 tbsp honey
2 tsp. vanilla extract
1 1/3 c. dried cranberries
1 c. white chocolate chunks
Preparation
Preheat oven to 350
Whisk together flour, baking soda, salt and cinnamon in med bowl; stir in oats. Set aside. Beat together butter and both sugars with an electric mixer at med-high speed until pale and fluffy. Beat in eggs one at a time. Add honey and vanilla; beat until blended. Add the flour mixture in two additions, beating until just combined. Stir in cranberries and chocolate chunks.
Drop the dough by heaping tbsp about 2 inches apart onto cookie sheets covered with parchment paper. Bake until the centers of the cookies are soft, about 9 to 11 min. Let cool on the sheets for 6 min., then transfer to wire rack to cool completely.
