ISAAC COOKIES — or at least that it what I’m calling them from now on in honor of this never ending tropical storm/hurricane that has some cabin fever kids under my roof while I attempt to work grrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrr
1/2 cup sugar
1/4 cup packed brown sugar
1/2 cup butter, softened
1 large egg plus one egg yolk
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
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
1 Preheat oven to 355°F. Soak cranberries in warm water while you complete next steps – just drain when ready to use
2 In a large bowl using an electric mixer combine the sugar, brown sugar and butter; mix well to cream together.
3 Add in egg and vanilla extract and mix until combined.
4 Add the cinnamon, baking soda, salt and flour and mix well.
5 Fold in the oatmeal, dried cranberries and white chocolate chips- making sure that all ingredients are uniformly distributed.
6 Roll dough into 1-inch balls and place 3 inches apart onto a greased cookie sheet and bake at 350° for 11 minutes, just until the edges are lightly golden.
7 Remove from oven and let cool for 2-3 minutes on the cookie sheet, then transfer cookies to cooling rack.