Christmas Kitchen Decor! | Cozy Cottage Christmas Decorate with me

#Walmart #WalmartPartner #MagicLinks Today's video is sponsored by @Walmart! Shop all of the products down below! Cedar Garland - https://go.magik.ly/ml/1nl8j/ Pine & Cypress Wreath - https://go.magik.ly/ml/1nl8k/ Pine Tree Copper Base - https://go.magik.ly/ml/1nl8l/ LED Battery Lights - https://go.magik.ly/ml/1nl8o/ Brown Ribbon - https://go.magik.ly/ml/1nl8q/ Christmas Tree - https://go.magik.ly/ml/1nl8s/ Mini Wreath - Some links above are affiliate links from which I get a small commission. This does not affect you as a customer at all, but helps me keep on making videos for you guys! All opinions are my own :) Subscribe to my Weekly Newsletter! - https://www.amyfritznewsletter.com/si... Shop my Amazon favorites here! - https://www.amazon.com/shop/amyfritz?... BUSINESS EMAIL: [email protected] INSTAGRAM: @amy.fritz Please like, subscribe, and hit that notification bell! SUBSCRIBE! https://www.youtube.com/channel/UCdty... Oatmeal White Chocolate Cranberry Cookies - Ingredients 1/2 C unsalted butter softened 1/2 C granulated sugar 1/2 C light brown sugar 1 large egg 1 1/2 tsp vanilla extract 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 3/4 tsp cinnamon 3/4 C all purpose flour 1 1/2 C old fashioned oats 3/4 C white chocolate chips see notes 3/4 C dried cranberries Instructions In a large bowl or stand mixer, cream together butter with granulated sugar and light brown sugar. Beat until light and fluffy. Mix in egg and vanilla, followed by next four ingredients. Scrape bowl as needed. Mix in flour, followed by old fashioned oats. Mix until just combined and no streaks remain. Stir in chocolate chips and dried cranberries by hand. Refrigerate dough for 30-60 minutes. Preheat oven to 350°F. Line a baking sheet with a silicone baking mat or parchment paper. Scoop dough using a medium cookie scoop. Space 2-3 inches apart on prepared baking sheet. If desired, top off with additional chocolate chips and dried cranberries. Lightly press down on each cookie to flatten slightly. Bake for 10-12 minutes or until the edges are just set. Allow cookies to rest on the pan for 3-5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for up to a week (Recipe is from baked by Rachel) Other links - Kitchen sink - https://www.vintagetub.com/randolph-m...