White Chocolate Chip Cranberry Cookies

These are by far my favorite cookie.  This is surprising for a girl who doesn't even really like white chocolate... so you MUST try these cookies.  My mom makes a variation of this cookie which is more like an oatmeal raisin cookie -- equally as delicious but just different.  This is my variation.

White Chocolate Chip Cranberry Cookies
Source:  adapted from goodLife {eats}

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) all-purpose flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
3/4 cup old-fashioned oatmeal
1 1/2 cup dried cranberries
1 lb. white chocolate chips

Directions
Sift flours, baking soda, baking powder and salt into a bowl. Set aside. In another bowl, mix the oatmeal, dried cranberries, and white chocolate chips together until they're evenly dispersed. Set aside.

Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop white chocolate, oatmeal, and dried cranberries in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie.  Bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Yield: 1 1/2 dozen 5-inch cookies.

Note: For regular sized cookies, use a heaping tablespoon and bake for approximately 12 minutes.