Cranberry White Chocolate & Walnut Cookies

My friend Gina from Oklahoma sent me Most Loved Cookies cookbook for Christmas and this is one of my favorite recipes. I love the combination of chewy cranberries, smooth white chocolate and the crunch of toasted walnuts.

2 large eggs, room temperature

1 3/4 cups brown sugar, packed

1/2 cup cooking oil

1 tsp. vanilla extract

1 3/4 cups all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1 cup dried cranberries

1 cup white chocolate chips

1 cup toasted walnuts, coarsely chopped

1. Beat eggs and brown sugar in a large bowl until thick and pale. Add cooking oil and vanilla. Beat until smooth.

2. Combine flour, baking powder and baking soda. Add to brown sugar mixture in two additions, mixing well after each addition until no dry flour remains.

3. Add cranberries, white chocolate chips and walnuts. Mix well.

4. Cover and chill in fridge for at least an hour. Roll into balls, using 1 tablespoon dough for each. Arrange about 2 inches apart on greased cookie sheet or ungreased baking stone.

5. Bake in 375 degree oven for 10 -12 minutes until golden. Let stand on cookie sheets for 5 minutes before removing to wire racks to cool.

6. Makes about 4 dozen (48 cookies). Store in tightly covered tin or container.