I am not a baker. I have no patience for measuring and I have a tendency for estimating. Despite that, there’s something about the holidays that make me reach for my mixing bowls (buried under many other kitchen gadgets). One thing I love about cookie recipes is that they’re usually a single step. Cream, stir, bake and eat. This dried cranberry and white chocolate chip cookie recipe was easy to whip up, even for me and the results were delicious, soft and chunky. The dried cranberries are perfect for holidays and balance with the sweet white chocolate chips, a perfect cookie to sip with tea by the fire.
- 1/2 cup of butter at room temperature
- 1/2 cup of packed brown sugar
- 1/2 cup of white sugar
- 1 egg
- 1 tsp of vanilla extract
- 1 1/2 cups of all purpose flour
- 1 tsp of baking powder
- 3/4 cup of white chocolate chips
- 1 cup roughly chopped dried cranberries
- Preheat oven to 375 degrees
- Grease cookie sheets (I like to save butter wrappers to do this)
- In a large bowl, cream together the brown sugar, white sugar and butter until smooth
- Beat in the egg and vanilla extract
- In a separate bowl, combine the flour and baking powder
- Add dry ingredients to the creamed butter and stir together
- Add in white chocolate chips and chopped dried cranberries, stir together
- Drop balls of dough onto the baking sheet, making two dozen
- Bake for 8-10 minutes, remove from the oven, let sit for 1 minute and transfer to wire racks to cool
Step by Step Photos
Prep ingredients
Cream sugar and butter
Beat in egg and vanilla extract, combine dry ingredients in another bowl
Mix in dry ingredients and then dried cranberries and white chocolate chips
Spoon onto greased cookie sheets, bake at 375 for 8-10 minutes
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