I can’t believe Christmas will be here in just a couple of weeks! We are already starting to bake cookies in preparation. This weekend I made a batch of these White Chocolate Cranberry Cookies. These are essentially the Classic Chocolate Chip Cookies, but with a holiday twist!
I highly, highly recommend these cookies. The recipe is straightforward and easy, and it contains exactly the right ratio of white chocolate chips/cranberries to dough (aka – a LOT of white chocolate chips).
I baked one sheet of these, and put the rest of the dough in the freezer for easy baking in a couple weeks. I hope you can give these a try!
White Chocolate Cranberry Cookies
Original recipe posted here
Makes about 6 dozen cookies (or less depending on size of cookies)
1 1/2 cups butter, softened
1 1/4 cups granulated sugar
1 1/4 cups packed brown sugar
1 tablespoon vanilla
4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 large bag (24 oz) white chocolate chips (4 cups)
1 cup dried cranberries
Preheat oven to 350 degrees F.
In the bowl of a large electric mixer, beat the butter, sugars, vanilla and eggs on medium speed until light and fluffy. Add in the flour, baking soda and salt. Stir until combined. Stir in the chocolate chips and dried cranberries.
Use spoons or an ice cream scoop to drop dough 2 inches apart on an ungreased baking sheet. Bake for 11-13 minutes or until cookies are slightly golden brown. Cool for a minute on the sheet and then transfer to a wire cooling rack. Enjoy!