This is a good energy cookie or breakfast cookie. Make and freeze them and they’ll be ready to take with you when you are in a hurry in the morning.

White Chocolate Chip-Cranberry-Blueberry & Oat Cookies

Ingredients:

*2/3 cup Butter, room temperature
*2/3 cup Brown Sugar
*2 Eggs, room temperature
*1 teaspoon Vanilla Extract
*1/4 teaspoon Almond Extract
*3/4 cup Old Fashion Oats
*3/4 cup Quick Oats
*1 1/2 cups All-purpose Flour
*2 teaspoons Cornstarch
*1 teaspoon Baking Soda
*1/2 teaspoon Sea Salt
*1/3 cup Cranberries, dried, roughly chopped
*1/4-1/3 cup Blueberries, dried, roughly chopped
*2/3 cup Guittard Vanilla Milk Chocolate Chips (our favorite) or White Chocolate Chip

Pre-heat oven to 375*F.

Directions:

Cream together:

In stand mixer cream together the butter and brown sugar. Add eggs, vanilla and almond extract and mix together until combined.

Whisk together:

Whisk in bowl together flour, cornstarch, baking soda and salt, slowly add to the above creamed mixture and add oats.

Hand mix in:

Cranberries, blueberries and vanilla milk chocolate chips etc…. use cookie scoop to make cookie size of your choice. (We usually use a 2 ounce cookie scoop)

Bake the cookies for 9-11 minutes or until lightly brown.

Cool cookies on cooling rack and drizzle with melted white Chocolate chips if desired.

Note: We always bake our cookies on Silpat covered half baking sheet or you could use cooking spray (Pam) or parchment paper to prevent cookies from sticking to baking sheet.

Enjoy!

Lindy