Carla Hall’s cranberry white chocolate oatmeal cookie recipe

For day two of the 12 Days of Cookies, “Good Morning America” enlisted the help of celebrity chef — and all-around ray of culinary sunshine — Carla Hall.

Hall joined “GMA” to show Gio Benitez how to whip up her cranberry white chocolate oatmeal cookies.

See the full recipe below.

Cranberry White Chocolate Oatmeal Cookies

PHOTO: Two cooling racks filled with Carla Hall's white chocolate cranberry oatmeal cookies.

Carla Hall

Two cooling racks filled with Carla Hall’s white chocolate cranberry oatmeal cookies.

2 1/2 cups all purpose flour

2 teaspoons baking powder

1 1/4 teaspoons cinnamon

12 ounces unsalted butter, room temperature

1 3/4 cups granulated sugar

2 teaspoons vanilla extract

4 1/2 cups old fashioned rolled oats (NOT quick oats)

1 1/2 cups dried cranberries

1 1/2 cups white chocolate chips

Mix together flour, baking powder, salt, cinnamon, baking soda and nutmeg. Set aside.

Cream butter and both sugars just until combined; add eggs and vanilla and mix for 2 minutes. Incorporate flour mixture, a little at a time, until blended, but not overworked.

Add in the oats, dried cranberries, and white chocolate; mix thoroughly to distribute.

Spoon the dough into a gallon-size resealable bag and flatten the dough to completely fill the bag. Refrigerate dough for at least 1 hour to chill the butter or freeze for up to 3 months.

Remove from the refrigerator and carefully remove the dough from the bags. Cut into 1/2-inch cubes, or desired cube size, and place on parchment paper lined baking sheets.

Bake cookies in a preheated 350 F oven until cookies are lightly golden, 8 to 10 minutes (depending on size), but still soft in the center if pressed lightly.

Allow cookies to cool on baking sheet for 5 minutes, then transfer to a cooling rack.

Store cookies in an airtight container.

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