1 cup Butter 1 cup Brown sugar ½ cup Granulated white sugar 2 tsp Pure vanilla extract 2 large Eggs 2 cups Old Fashioned Rolled Oats 1 1/2 cups All-purpose flour 1 teaspoon Baking soda 1 teaspoon Ground cinnamon ½ teaspoon Ground nutmeg ½ teaspoon Sea salt 10oz White chocolate chips 1 ½ cups Dried cranberries
Beat butter. In a large bowl with an electric mixer, beat butter, brown sugar, white sugar, and vanilla until light and fluffy, about 1-2 minutes.
Drop batter. Drop batter by heaping teaspoons 1 1/2 inches apart onto greased or parchment-lined baking sheets. (I like a Silpat baking mat)
Bake. Bake for 9-12 minutes or until golden brown. Cookies will be soft but will firm up as they cool. Let cool for 5 minutes in the pan before transferring to a wire cooling rack.
How to freeze baked cookies: To do this, bake the cookies according to the instructions and then let them cool completely. Place the cookies in an airtight, freezer-safe container or gallon freezer bag. Make sure you place a sheet of wax paper between each layer. The cooked cookies will last for up to 2 months. Let the cookies thaw at room temperature before serving.