Lactation Oatmeal Cookies - Winter Edition

I've been making these cookies for a few months now. And don't get thrown off by the title - while they're my version of a lactation cookie recipe, they are my go-to-cookie for when we're out and about and need a quick snack. They're not the healthiest cookie out there, but also not terribly sweet and sugary. The perfect mix of a sweet treat and a nutritious snack on the go. I used this recipe as inspiration, omitting the brewers' yeast because I didn't have any on hand and thankfully didn't have any issues with my breast milk supply, and making a few other tweaks. For my winter edition, I've added cranberries, a hint of ginger, orange zest, and used white chocolate chips instead of regular chocolate chips. I usually bake a few extra and keep them in the freezer so they don't dry out. 

Ingredients: 
1/2 cup softened butter
1/2 cup white sugar
1/2 cup brown sugar
2 tbs water + 1 tbs flaxseed meal
1 egg
orange zest of 1 orange

3/4 cup all purpose flour
3/4 cup whole wheat flour
1 1/2 cups oats (I prefer the original ones over quick cooking, but I imagine either would work)
1/2 ts baking soda
1/2 ts salt
1/2 ts ginger

3/4 cup cranberries
1/2 cup white chocolate chips

Directions: 
In one bowl, whisk together softened butter, sugars, the flaxseed meal mix, and orange zest. Mix in the egg. 

In another bowl, combine flours, oats, baking soda, salt, and ginger. 

Stir together dry and moist ingredients. 

Fold in cranberries and white chocolate chips. 

Scoop onto baking sheet by the heaped tablespoon, keeping the dough light and airy. 

Bake at 350 degrees F for 10-12 minutes. They're done when they just start to brown on top. Leave them in too long and they'll get dry quickly, so make sure not to overbake them. 

Store in an airtight container or in the freezer. 

Enjoy!