Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 3/4 cup granulated white sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups white chocolate chips
- 1 cup dried cranberries
Instructions
- Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a large mixing bowl, beat the softened butter, white sugar, and brown sugar together using an electric mixer. Mix on medium-high speed for about 2 to 3 minutes until the mixture is pale and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully combined.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry flour mixture to the wet butter mixture. Mix on low speed just until the flour disappears. Do not overmix the dough.
- Using a spatula or a large spoon, gently fold in the white chocolate chips and the dried cranberries until they are evenly distributed throughout the dough.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake in the preheated oven for 10 to 12 minutes. The edges should be lightly golden, but the centers should still look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes. This allows them to firm up before moving them.
- Transfer the cookies to a wire cooling rack to cool completely.
- Cook Time: 25 minutes