Cookies. Cookies are my kryptonite. My sister recently went to New York for a weekend and sent me a photo of these CRAZY cookies that were practically the size of her face! I mean, put that in front of me instead of dinner and I would absolutely choose the cookie, every time.
So I was inspired to make the following white chocolate and cranberry cookies. I don’t often use white chocolate in recipes because I sometimes find it too sweet. When it’s used in cookies however, and paired with cranberry, it’s a wonderful combination.
What you need:
-1/2 cup unsalted butter, softened
-3/4 cup light brown sugar, packed
-1 large egg
-2 tablespoons cream
-1 1/2 teaspoons vanilla extract
-1 3/4 cup all-purpose flour
-1 teaspoon baking soda
-1/4 teaspoon salt
-1 cup dried cranberries
-1 cup white chocolate chips
-Preheat oven to 350°.
-In a stand mixer, beat the softened butter until smooth, about 1 minute.
-Add the brown sugar and beat on medium speed until combined, about 2 minutes.
-Add the egg, cream, and vanilla extract and beat at medium speed for about 2-3 minutes.
-Then add the flour, baking soda, and salt and mix until just combined. Be careful not to over mix.
-Add the cranberries and white chocolate and fold in by hand.
-Grease and flour a baking sheet and place mounds of the dough on it. Flatten with a spoon leaving them about 1/2 an inch to 1 inch thick.
– Bake for 8 to 10 minutes, or until a light golden brown.
This recipe made really soft and chewy cookies, which is the best kind of cookie (in my humble opinion.) The nice thing about these cookies is that they keep for longer than most. You can even freeze them in batches and they will keep for up to a month.
Enjoy and have a great end to the week!