Makes about 60 cookies.
Preheat oven to 375°. Beat butter and brown sugar until light and creamy. Add eggs, one at a time, beating well after each addition. Combine oats, flour, salt, and baking soda in a separate mixing bowl. Add wet mixture to dry mixture in several stages, mixing well after each addition. Stir in dried cranberries and white chocolate chips, mixing just to combine. Drop by rounded teaspoonfuls onto an ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown.
This recipe from The Fresh Market and Friends, The Fresh Market Inc., Greensboro, 2003, first appeared in the December 2005 issue of Our State.
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To commemorate our 90th anniversary, we’ve compiled a time line that highlights the stories, contributors, and themes that have shaped this magazine — and your view of the Old North State — using nine decades of our own words.
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