Cranberry White Chocolate Cookies

Soft, buttery cookies packed with tart dried cranberries and creamy white chocolate, baked until the edges are golden and the centers are just set.

Prep: 15 min · Cook: 12 min · Yield: 24 · Method: Oven

Ingredients

• 2.25 cups all-purpose flour
• 1 teaspoon baking soda
• 0.5 teaspoon fine salt
• 1 cup unsalted butter
• 1 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup dried cranberries
• 1 cup white chocolate chips

Cooking instructions

1. Heat the oven to 350°F. Line two baking sheets with parchment paper. (about 5 min) — 350°F
2. Whisk together the flour, baking soda, and salt in a medium bowl. (about 2 min)
3. Beat the butter and brown sugar in a large bowl until creamy. Beat in the egg and vanilla until smooth. (about 3 min)
4. Gradually mix in the dry ingredients just until no dry streaks remain. Fold in the dried cranberries and white chocolate chips. (about 3 min)
5. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. (about 2 min)
6. Bake one sheet at a time for 10 to 12 minutes, until the edges are golden and the centers look just set. (about 12 min) — 350°F
7. Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before moving or serving. (about 5 min)