Soft & Chewy Cranberry White Chocolate Chip Cookies #FBLCookieExchange
 
 
This year, for the Food Blogger Love Cookie Exchange, I choose to bake a soft and chewy cranberry white chocolate chip cookie. They remind me of the ones at a local bakery here and I just love them. I think the dried cranberries make the cookies look a bit festive for the season.
Author:
Ingredients
  • 2¼ cups flour
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup unsalted butter (1 stick), softened
  • 1 cup packed light brown sugar
  • ½ cup granulated white sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • ¾ cup white chocolate chips
  • ¾ cup dried cranberries
Instructions
  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicon baking pad.
  2. In a medium bowl, whisk together the flour, baking soda, and salt.
  3. In a large bowl, beat together, using an electric mixer, the butter and both sugars until light and creamy.
  4. Add the eggs and vanilla to the butter-sugar mixture and beat until combined, scraping sides of bowl as needed.
  5. Slowly add the dry ingredients and beat on low until combined.
  6. Using a wooden spoon, fold in the white chocolate chips and dried cranberries.
  7. Using a 1½ tablespoon cookie scoop, drop cookie batter onto prepared baking sheet, leaving about 2 inches between each cookie.
  8. Bake for 11-12 minutes, until the edges are golden brown. Let the cookies cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Recipe by Blogghetti at https://blogghetti.com/2017/12/soft-chewy-cranberry-white-chocolate-chip-cookies.html