Rhubarb Cranberry Cookies

1 cup butter, softened
1 cup packed brown sugar
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2-1/2 cups old-fashioned oats
1-1/2 cups diced frozen rhubarb
1 cup vanilla or white chips
1 cup dried cranberries
4 squares (1 ounce each) white baking chocolate

In a large mixing bowl, cream the butter and sugars. Beat in eggs and vanilla. Combine the flour, baking soda, salt and cinnamon; gradually add to creamed mixture. Stir in the oats, rhubarb, chips and cranberries.

Drop by tablespoonfuls 2 in. apart onto parchment paper-lined baking sheets. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool.

In a microwave-safe bowl, melt white chocolate; stir until smooth. Drizzle over cookies; let stand until set. Store in an airtight container. Makes about 5-1/2 dozen.