Sweet.Simple.Delicious. That pretty much sums up these cookies :)
The white chocolate and cranberries are just perfect for this time of year. They would be a wonderful (and easy!) addition to any Thanksgiving or Christmas dessert menu.
I like to reserve a few of the chips and cranberries. Then, just before baking, I press them to the tops of the cookies. This helps make the cookies look extra nice after baking.
Having a lot of cookies lying around can be a bit dangerous, so I typically save half the dough for another time. Just roll it into a log, then wrap with plastic wrap or parchment paper and put it inside a freezer-safe plastic bag. Place the bag in the freezer until you need some more cookies!
Ingredients:
Makes about 2 dozen cookies
1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla
1/8 teaspoon salt
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
3/4 cup white chocolate chips
1 cup dried cranberries
Directions:
Preheat oven to 350 degrees F (190 degrees C). Grease cookie sheets or line with a Silpat baking mat.
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla. Combine the flour,salt and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.
**To bake these from frozen, simple remove the dough from the freezer and cut off the amount you want to bake. Leave this dough out at room temp for about 30 minutes to soften up. Then slice the dough and shape into a ball. Bake in a preheated oven (350 degrees) for 10-12 minutes. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.**
Source: Adapted from AllRecipes