GreenFillingBakery
Made with decarbed shatter
What you will need:
One large-size bowl, one small glass dish (for decarb), one non-stick cookie pan, one wooden spoon, one spoon, measuring cups, and measuring spoons.
Ingredients:
- 1 cup butter (softened)
- 1 and ½ cups sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 2 cups quick-cooking oats
- 2 cups dried cranberries
- 1 tablespoon grated orange zest
- 1 cup white chocolate chips
Directions:
Step 1
Preheat the oven to 350 degrees °F.
Step 2
In a large bowl, cream butter, decarbed shatter and sugar until light and fluffy. Add vanilla then eggs, one at a time to ensure an even mixture. Combine the flour, baking powder, salt, and baking soda; add to the creamed mixture. Stir in the oats, cranberries, and orange zest. Stir in white chocloate chips.
Step 3
Drop by rounded teaspoonfuls 2 in. apart onto a non-stick cookie pan. Bake at 375 degrees °F for 10-12 minutes or until golden brown. Cool on the baking sheet for 5 minutes then transfer to a wire rack.
Store in an airtight container for up to two weeks or in the freezer for 3 months.
