• Preheat oven to 375 with the oven rack in the middle position.
• Mix the dough by hand, with an electric hand mixer, or a stand mixer.
• Line the baking sheet with a silicone mat or a piece of parchment paper.

Mix the Cookie Dough - Same Day Option

• Cream softened butter and brown sugar in a large bowl with a handheld electric mixer or a wooden spoon. Add eggs and sourdough starter and stir until fully combined. 
• Add the flour, baking soda, and salt in the wet ingredients. No need to dirty a separate bowl. Stir the dry ingredients into the wet ingredients until fully incorporated. The dough will be soft and easy to mix at this point but will become stiffer and resemble traditional cookie dough once the oats are added.
• Stir in oats, white chocolate chips, and dried cranberries to the cookie dough until just combined. Do not overmix the dough

Overnight Option

• Cover the bowl of cookie dough with a piece of plastic wrap or a large plate and place in the refrigerator for at least 12 hours, but no longer than 2 days to ferment. The longer it sits, the more intense the sourdough flavor will become. When ready to bake, remove from the fridge, scoop into cookie dough balls, and bake according to directions.    

Scooping the Dough

• Using a cookie scoop, portion out the cookie dough and place onto the prepared cookie sheet two inches apart. If you don't have a cookie scoop, use two spoons instead. Scoop the dough with the first spoon and use the second spoon to push the dough off of the first spoon and onto the baking sheet.

Bake

• Place the cookie sheet into the preheated oven and bake for 10-12 minutes or until the edges of the cookies start to turn light golden brown. The centers of the cookies will look shiny and not quite done baking when they're ready.

Cool

• Remove from the oven and allow the cookies to rest on the baking sheet for an additional 3-4 minutes before moving to a cooling rack. The cookies will continue to bake from the residual heat of the baking pan. 

  Hot cookies are delicate and will fall apart easily when handled at this point. But they firm up as they cool up and are easier to handle.

Storing Sourdough White Chocolate Cranberry Oatmeal Cookies

• Allow the oatmeal cookies to cool completely before moving them to an airtight container and store at room temperature for up to 3 days for the best flavor.

How to Freeze Oatmeal Cookie Dough

• Scoop the cookie dough and place it on a cookie sheet in a single layer. Place in the freezer for an hour or until the cookie dough is frozen solid. Remove the frozen cookie dough from the baking sheet and place it into a freezer bag. Label with the name and date and put back into the freezer for up to 3 months.