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Easy to make and perfectly soft cranberry white chocolate chip cookies.
Yes, a late cookie recipe… or is it?
Is it ever to late to eat cookies? Some would say, yes. The you better not be eating sweets after 6:00 pm people would say that.
I would say, no. It is never too late to have a cookie or two.
I say this as I type away writing this post while sitting on my couch eating some of these cranberry white chocolate chip cookies at 12:07 am.
And I say it without the tiniest bit of shame.
Why? Because eating cookies makes me happy and what is life without us being able to do something that makes us happy even if it’s only once or twice every year? As long as it’s not something that is damaging to anyone else, of course. Something like eating holiday cookies, at midnight, four days past Christmas day.
Wouldn’t you want some cookies too?
I know you would.
- 1 stick (1/2 cup) unsalted butter
- ½ cup granulated sugar
- ¼ brown sugar , packed (I used dark brown)
- 1 teaspoon vanilla extract
- 1 egg
- 1½ cups all purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup white chocolate chips
- 1/2 cup dried cranberries
Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
Cut the butter into 1 inch squares and place in the microwave for about 30 seconds to melt. Let cool.
In a large bowl, using a hand mixer, beat the butter and sugar until creamy. Add the vanilla and egg. Continue to mix until combined.
Add the flour, baking soda and salt. Mix until the wet and dry ingredients are just combine. Do not over mix. Add the chocolate chips and cranberries, and incorporate into the dough using a spatula.
Scoop about one tablespoon of the dough using a cookie scoop or a spoon and place in the baking sheet lined with parchment paper about two inches apart.
Bake for about 8-10 minutes or until they have just started to turn golden brown. Warning: Do not overbake. I ruined quite a number of cookies due to overbaking, You don't want that to happen.
Remove from the oven and let the cookies cool for about 20-30 minutes. Reserve in an airtight container to keep soft for about 3-5 days.