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Cranberry White Chocolate Chip Cookies

Our second installment in the December cookie train! You can soak the cranberries in orange juice, orange liquor, brandy, or liquid of your choice, to plump them up and make them softer and more flavorful. These cookies do benefit from chilling beforehand to stop the dough from spreading too much while they bake.
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Ingredients Method

Ingredients
  

  • ½ cup packed brown sugar
  • ½ cup white sugar
  • ½ cup unsalted butter or dairy free butter softened
  • 1 large egg room temperature
  • 1 teaspoon vanilla
  • 1 ½ cups all-purpose flour or gluten free 1-1 flour
  • ½ teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 cup dried cranberries - soak in citrus liquor or orange juice if desired
  • 1 cup white chocolate chips or dairy free white chocolate chips
  • 1 cup chopped pecans optional, but so good!

Method
 

  1. Preheat the oven to 375 degrees F (190 degrees C). Line cookie sheets with silpats or parchment paper.
  2. In a small bowl whisk together the flour, baking powder and baking soda.
  3. In a large mixing bowl, cream together sugars and butter. Beat until light and fluffy. Add your egg and vanilla and beat until fully incorporated.
  4. Using a wide spatula, stir flour mixture into the butter mixture until just combined, then fold in the cranberries, the white chocolate chips, and pecans. Chill for at least an hour if at all possible.
  5. Drop spoonfuls of dough 2 inches apart onto your baking sheets.
  6. Bake in the preheated oven for 8 to 10 minutes. These cookies are on the soft side so try to avoid overbaking. Remove from the oven and allow cookies to cool before eating.