Law school exam period is this weird time where days stop having meaning and everything you do is with the goal of simply surviving. I get up, go to the library, come home, sleep, and repeat. It could be Saturday or Tuesday for all I know. Thus the fact that I didn’t even realize it was Sunday (and thus a blog day) until right now. Even though yesterday I intentionally baked so that I could post a new recipe. And even though I had the cookies next to me all day to hand out at the library.

Well at least I got to it, I guess. Apologies for diving right in – American Horror Story (my exam procrastination technique besides procrastibaking) is currently paused on my screen.

Fortunately, these are easy and always a crowd pleaser. I find that any cookie that could rightfully be described with three separate delicious ingredients (cranberry, white chocolate, AND oatmeal?!) go over well.

First, in a medium bowl whisk together the flour, baking soda, salt, cinnamon, and oats, and set aside. In a large bowl, beat the butter, brown sugar and granulated sugar until light and fluffy.Something about Christmas cookie baking makes me resort to my hand mixer. I recommend you don’t follow my lead – you can sacrifice the authenticity for the ease of a KitchenAid.

Beat in the eggs, one at a time. Beat in the vanilla extract and maple syrup. Beat in the flour mixture in two additions until just combined. Stir in the craisins and white chocolate chips.Scoop by the tablespoon onto an ungreased cookie sheet two inches apart.Bake at 350°F for 10 minutes or until edges are brown. Cool on cookie sheet for two minutes before transferring to wire rack to cool completely.And that’s it! I told you they were easy – drop cookies are the best.Store them in an airtight container. I think they make really good gifts this time of year, since they pack really well, but I won’t judge you if you keep them for yourself.

Enjoy!

White Chocolate Cranberry Cookies

Ingredients:

• 1 1/2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 2 1/2 cups old fashioned oats
• 1 cup unsalted butter, softened
• 1 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 2 eggs
• 1 tablespoon maple syrup
• 2 teaspoons vanilla extract
• 1 1/2 cups dried cranberries
• 1 cup white chocolate chips

Directions:

1. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and oats and set aside.
2. In a large bowl, beat the butter, brown sugar, and granulated sugar on medium speed until light and fluffy.
3. Beat in the eggs one at a time to combine.
4. Beat in the maple syrup and vanilla extract.
5. In two separate additions, beat in the flour mixture until just combined.
6. With a wooden spoon, stir in the dried cranberries and white chocolate chips.
7. Drop the batter by the rounded tablespoon on an ungreased cookie sheet about 2 inches apart. Bake at 350°F for 10 minutes until brown at edges.
8. Allow to cool on cookie sheet for 2 minutes before transferring to wire rack to cool completely.