Oatmeal cranberry cookies: so perfect for this time of year! Soft & tender, with a hint of cinnamon, orange zest, and white chocolate chips.
Place the butter, brown sugar, and granulated sugar in a large mixing bowl, and cream together on medium-high speed for a FULL 5 minutes.
Scrape the bottom and sides of the bowl with a silicon spatula, then stir in the egg, egg yolk, and vanilla until completely incorporated.
Add the flour, oats, cornstarch, baking soda, salt, cinnamon, and orange zest, and mix together on low speed until just barely combined.
Fold in the dried cranberries and white chocolate chips, then scoop 1.5 tablespoons of dough at a time onto the prepared baking sheets, allowing about 2 to 3 inches in between (for spreading).
Bake until just barely beginning to turn golden around the edges (the cookies will still look quite wet towards the centers), approximately 7 to 9 minutes.
Allow to cool fully on the baking sheet.