Instructions :
Heat oven to 375 degrees and line large baking sheets with parchment paper.
Combine flour, baking soda and salt.
2 1/4 cups all purpose flour,1 tsp baking soda,1/2 tsp salt
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, white sugar, brown sugar and vanilla.
1 cup butter,3/4 cup white sugar,3/4 cup light brown sugar,1 tsp vanilla extract
Next, add the eggs to the room temperature butter and sugar mixture and beat again just until creamy.
2 eggs
Gradually add the flour mixture a little at a time.
Fold in the dried cranberries and white chocolate chips.
12 oz white chocolate chips,1 1/2 cups dried cranberries
Drop rounded by the spoonful onto a baking sheets with parchment paper. Bake cookies at 375 for approximately 10 minutes or until golden brown.
When they come out of the oven, let them cool on the baking sheet for about minutes. Then transfer from the baking sheet to a wire rack to cool completely to room temperature.
Serve and enjoy!
Notes :
For uniform sized cookies, you can use a small cookie scoop to help measure out the cookie dough balls.
Leftovers will keep well for up to 3 days at room temperature or up to a week in the fridge.
ADVERTISEMENT
