For day two of the 12 Days of Cookies, “Good Morning America” enlisted the help of celebrity chef — and all-around ray of culinary sunshine — Carla Hall.
Hall joined “GMA” to show Gio Benitez how to whip up her cranberry white chocolate oatmeal cookies.
See the full recipe below.
Cranberry White Chocolate Oatmeal Cookies
Carla Hall
2 1/2 cups all purpose flour
2 teaspoons baking powder
1 1/4 teaspoons cinnamon
12 ounces unsalted butter, room temperature
1 3/4 cups granulated sugar
2 teaspoons vanilla extract
4 1/2 cups old fashioned rolled oats (NOT quick oats)
1 1/2 cups dried cranberries
1 1/2 cups white chocolate chips
Mix together flour, baking powder, salt, cinnamon, baking soda and nutmeg. Set aside.
Cream butter and both sugars just until combined; add eggs and vanilla and mix for 2 minutes. Incorporate flour mixture, a little at a time, until blended, but not overworked.
Add in the oats, dried cranberries, and white chocolate; mix thoroughly to distribute.
Spoon the dough into a gallon-size resealable bag and flatten the dough to completely fill the bag. Refrigerate dough for at least 1 hour to chill the butter or freeze for up to 3 months.
Remove from the refrigerator and carefully remove the dough from the bags. Cut into 1/2-inch cubes, or desired cube size, and place on parchment paper lined baking sheets.
Bake cookies in a preheated 350 F oven until cookies are lightly golden, 8 to 10 minutes (depending on size), but still soft in the center if pressed lightly.
Allow cookies to cool on baking sheet for 5 minutes, then transfer to a cooling rack.
Store cookies in an airtight container.
