Oatmeal Cranberry White Chocolate Cookies

There's a little chill in the air this week as we get ready to begin the fall season.  I put my fall place mats on the kitchen table and exchanged a summer flower arrangement for one with fall colors.  I'm sad that summer has come to an end but also excited to begin a new season because fall brings with it all the birthdays of our family ... my husband, daughter and myself are all fall babies.  Burgundy is one of my favorite fall colors and it makes me think of the color of cranberries in an oatmeal cookie recipe that is perfect for fall.  The brown sugar and honey in these cookies make them chewy while the cranberries and white chocolate chips add great flavor and texture,  finally dust them with salt (if you dare) and you will keep people coming back for more.

INGREDIENTS
2 sticks of butter or margarine, softened
1 cup brown sugar
2 eggs, lightly beaten
1/2 cup sugar
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 tbs honey
2 tsp vanilla
2 1/2 cups oats
5 oz dried cranberries
2/3 cup white chocolate chips
coarse sea salt (optional)

Beat butter & sugar.  Add eggs, vanilla and honey mixing well.  Combine dry ingredients and add to the bowl.  Mix well.  Add cranberries and chocolate chips, stir until combined.  Refrigerate for 1-2 hours.

Preheat oven to 350'F.  Drop cookie dough by 2 tablespoonfuls onto cookie sheet, dust with sea salt (optional) and bake for 10-12 minutes.  Let cool on cookie sheet for 5 minutes then transfer to cooling rack to cool completely.

Makes 3 dozen cookies.

Recipe adapted from Food.com