Oatmeal "Craisin" Cookies

These cookies are the classic Vanishing Oatmeal Raisin Cookie recipe found on the lid of the Quaker Oatmeal canister. My kids have always loved these, especially with a tall glass of cold milk. I've also found that most kids don't question what they're eating so much if you call it a "cookie". They just seem to enjoy munching and dunking! Over the years, I've felt pretty good about making these too, because they're relatively healthy! :) Well, there's oatmeal!
I've followed the original Quaker recipe, with the exception of adding dried cranberries instead of raisins. Also, toss in a cup of white chocolate chips.

Oatmeal Craisin Cookies
makes about 4 dozen

1/2 lb. (2 sticks) unsalted butter

1 cup firmly packed light brown sugar

1/2 cup granulated sugar

2 large eggs

1 teaspoon pure vanilla extract

1 and 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

3 cups Quaker Oats, uncooked

1 cup Craisins

1 cup white chocolate chips

Preheat oven to 350 degrees. In a medium sized bowl, beat together the butter and sugars until creamy. Add eggs and vanilla; beat well. Combine flour, baking soda, cinnamon and salt, add to butter/sugar mixture, mixing well. Stir in oatmeal, Craisins and white chocolate chips.

Drop by rounded teaspoons onto ungreased cookie sheets (if you have a pizza or baking stone, it works really well).Bake 10 to 12 minutes, or until golden. Cool 1 minute, remove to wire rack.