Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 3/4 cup packed light brown sugar
- 3/4 cup granulated white sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dried cranberries
- 1 cup high-quality white chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, beat the softened butter, brown sugar, and white sugar together using a hand mixer or stand mixer. Beat for about 2-3 minutes until the mixture looks pale and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
- Slowly add the dry ingredients to the wet ingredients. Mix on low speed just until the flour disappears. Do not overmix the dough.
- Using a spatula, gently fold in the dried cranberries and the white chocolate chips until they are evenly distributed.
- Scoop rounded tablespoons of dough (about 2 tablespoons per cookie) and place them on the prepared baking sheets, leaving about 2 inches of space between each cookie.
- Bake for 10 to 12 minutes. The edges should be lightly golden, but the centers should still look slightly soft.
- Remove from the oven and let the cookies sit on the baking sheet for 5 minutes to firm up.
- Transfer the cookies to a wire rack to cool completely.
- Cook Time: Not specified