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.
- 2 1/4 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter 1 stick, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated white sugar
- 2 eggs
- 2 tsp vanilla extract
- 3/4 cup white chocolate chips
- 3/4 cup dried cranberries
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicon baking pad.
In a medium bowl, whisk together the flour, baking soda, and salt.
In a large bowl, beat together, using an electric mixer, the butter and both sugars until light and creamy.
Add the eggs and vanilla to the butter-sugar mixture and beat until combined, scraping sides of bowl as needed.
Slowly add the dry ingredients and beat on low until combined.
Using a wooden spoon, fold in the white chocolate chips and dried cranberries.
Using a 1 1/2 tablespoon cookie scoop, drop cookie batter onto prepared baking sheet, leaving about 2 inches between each cookie.
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.