Cranberry and white chocolate cookies

1  cup		all-purpose flour
1/2  teaspoon		baking powder
1/2  teaspoon		salt
1  cup		rolled oats
1/2  cup		and 1 tsp unsalted butter, room temperature
1/3  cup		dark brown sugar, packed
1/2  cup		sugar
1		egg
1  teaspoon		vanilla extract
3/4  cup		dried cranberries
1/2  cup		pecans, chopped
1-1/2  cups		white chocolate, chopped

Tip: For nutritional information on all the ingredients in Cranberry and white chocolate cookies just click on each ingredient name. Then adjust the serving size for any Cranberry and white chocolate cookies ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Line two cookie sheets with parchment paper. In small bowl, whisk flour, baking powder, salt and rolled oats. In medium bowl, with electric mixer on medium speed, beat butter and sugars until creamy, 1 minute. Beat in egg and vanilla.

Add flour mixture one-third at a time, blending thoroughly. Stir in cranberries, pecans and chocolate.

Roll tablespoonfuls of dough into balls with hands. Place balls on baking sheet 3 inches apart; squish gently with fork. Cook in 350F oven on middle rack until tops are pale golden brown and cookies are soft, 12 to 15 minutes. Rotate pans halfway through cooking time if using middle and upper rack. Cool on tray 5 minutes; cool fully on wire rack