White Chocolate Cranberry Cookies
Everybody has their favorite chocolate chip cookie recipe, right? I finally have my go-to and my husband gives me the look if I consider changing it up. However curiosity got the cat recently when my friend Rachel posted her family’s favorite chocolate chip cookie recipe.
So one morning while my husband was out I snuck into the kitchen to follow through on my deceit. The cookies he would be eating that afternoon were going to be impostors. Would he notice? Would I get the look? Well, as it turns out I am not so good at being sneaky. I should have known better.
As fate would have it there were no chocolate chips to be found in my house. After I hummed the Twilight Zone tune in my head for about 30 seconds I reached for the bag of white chocolate chips and moved on with my day. As I was reaching back there I saw a lonely bag of Craisins and I decided to throw them in too.
I took them to a family gathering that evening and I think they were gone before dinner was even served. As it turns out this dough is just really fantastic. Feel free to add in whatever your family loves or whatever the baking gods put in your pantry that morning.
There is a lot of weird measuring going on in this recipe so if you have a school-aged child who needs a little hands-on math this summer then recipe is for you. **Bonus** If you visit Rachel’s recipe she made her cookies into ice cream sandwiches!!
White Chocolate Cranberry Cookies Recipe
- 2 Cups and 2 Tablespoons flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3/4 Cups butter, softened
- ½ Cup and 2 Tablespoons sugar
- ½ Cup and 2 Tablespoons brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 C White chocolate chips
- ½ C Craisins, dried cranberries
- Preheat oven to 375 F. Combine flour, baking powder, baking soda, and salt in a bowl; set aside.
- Cream butter and sugars. Slowly add in egg and vanilla. Scrape down the sides of your mixer and slowly add the dry ingredients. Fold in chocolate chips and cranberries.
- Use a medium cookie scoop (about 2 tablespoons) to drop cookies onto your baking sheet. Do not overcrowd the sheet. Bake for 8-10 minutes (until the edges begin to turn golden brown). Let cool on the baking sheet for 5 minutes before transferring to a cooling rack.