Oatmeal Cookies With White Chocolate & Cranberries

Line 2 large rimless baking sheets with parchment paper or silicone mats, or grease; set aside.

In a large bowl, beat butter with brown sugar until fluffy; beat in the egg and vanilla. In a separate bowl, whisk together the oats, flour, baking powder, baking soda and salt; stir into the butter mixture in 2 additions until blended. Stir in the chocolate and cranberries.

Cover and refrigerate for 30 minutes. Scoop by tablespoons (15 mL) into mounds, set 2-inches (5 cm) apart on prepared baking sheets. Roll each mound into a ball; with a fork, press down to about 1/2-inch (1.25 cm) thickness.

Bake in bottom and top thirds of 350°F (180°C) oven until cookies are golden brown underneath and edges are crisp, about 12 to 15 minutes. Switch and rotate the baking sheets halfway through the baking to ensure even cooking.

Let cookies rest on the baking sheets to firm up, about 3 minutes, before transferring to racks to cool. (Make-ahead: Store at room temperature in an airtight container for up to a week. Freeze for longer storage - up to 1 month if nobody in the house knows about them.