1 cup (142g) all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
12 tablespoons unsalted butter
¾ cup (149g) brown sugar
1/3 cup (66g) granulated sugar
1 teaspoon fresh rosemary, minced very fine
1 large egg
2 teaspoons pure vanilla
2 ½ cup (203g) rolled oats
4 ounces (114g) white chocolate, chopped
1/2 cup (55g) dried cranberries
- Adjust an oven rack to the middle position, and preheat the oven to 350F. Line two baking sheets with parchment paper.
- In a medium bowl, combine the flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle, beat the butter on medium until smooth. Add the sugars and rosemary and beat again, until light and fluffy, 3-5 minutes. Add the egg and vanilla, and mix until combined.
- Add the flour mixture, and mix on low until just combined.
- Add the oats, white chocolate, and cranberries, and mix again on low until combined. Use a spatula to incorporate any stray oats on the bottom of the mixing bowl.
- Form the dough into balls about 2 tablespoons big (I used a 3/4 ounce scoop), and put 12 on a baking sheet.
- Bake the cookies until the sides are golden brown and the top is just starting to brown, about 8-12 minutes. (The very center will still be a bit pale.)
- Transfer the baking sheet to a wire rack and let cool 5 minutes. Remove the cookies from the pan and let cool completely on the wire rack.
Recipe and photo from Vanilla Bean Blog