White Chocolate and Cranberry Cookies

Servings: 48 Cookies

Time: 30 minutes (+/- optional 2 hour chilling time)

2 ¾ c all-purpose flour

1 tsp baking soda

1 tsp salt

1 c butter, softened

1 c light brown sugar

½ c white sugar

2 eggs, large, room temperature

2 tsp pure vanilla extract

1 ½ c white chocolate chips

1 c cranberries, dried and sweetened

1. Whisk together the flour, baking soda, and salt. Set aside.

2. In a separate bowl, mix the cream butter, brown sugar, and white sugar. Add the eggs one at a time while mixing and then add the pure vanilla extract.

3. Slowly add the dry ingredients and mix until just combined. Fold in the cranberries and white chocolate.

4. Cover the cookie dough and chill for at least 2 hours (optional but highly recommended).

5. Preheat the oven to 350º F and line baking sheets with parchment paper.

6. Scoop the cookies onto the pan using a 1.5 tbs scoop.

7. Bake for 10-12 minutes. After removing from the oven, allow the cookies to cool on the pan for 5-10 minutes and then transfer to a cooling rack.

Storage: dough can be refrigerated for several days or frozen for 3 months. Bake from frozen for an additional 2 minutes. If you want to eat the cookie dough raw, make sure to use pasteurized eggs and bake the flour first.