Mom loves cookies of the luxurious sort and she’s usually of the mind that the more “stuff” that goes into a cookie, the better. So, last Christmas, I made this recipe especially for her! These went in with the other cookies I was making for everyone’s Christmas cookie tins, of course, but these were designed with Mom’s refined tastes in mind. The cookies are good any time of year, though the deep red of cranberries and creamy white of the chips look very festive. Because these are a firmer cookie than your usual chocolate chip, they ship incredibly well.
Bake time: 8-10min
1/2 cup butter, softened at room temp.
1/2 cup, packed, light brown sugar
1/2 cup granulated sugar
1 tblsp. vanilla
1 1/2 cup flour
1/2 tsp baking soda
3/4 cup white chocolate chips
1 cup dried cranberries
1.) Cream butter and sugars together with an electric mixer (hand-held works just fine) until smooth.
2.) Beat in egg and vanilla.
3.) In a separate bowl, combine flour and baking soda. Stir into butter mixture.
4.) Mix in chips and cranberries. Again, some hand mixing may be required (and preferred) but be sure to not overwork the dough.
5.) Drop onto foil-lined baking sheet using spoons and bake in pre-heated oven.
6.) Allow to cool for an additional two (2) minutes out of the oven and then remove from pans to a wire rack to completely cool.