Do you know those people in your life that always have delicious food? They can just throw stuff together it seems and it's awesome? Well, my sister's sister-in-law is one of those people.I distinctly remember staying at their place once on a road trip through Montana on our way to Glacier (where else?) and having dinner. We picked up pizza from a local favorite, and she threw together the most fantastic salad and had fresh fruit crisps waiting for after. I don't even love salad that much but hers was so good. And fruit crisp? Perfect.
Why am I bragging on her? Because that's where we got this recipe. And by we I mean my sister got it and I stole it from her. These cookies are great. And I don't even like white chocolate chips.
They're almost a shortbread type cookie, so soft and chewy and delicious. Just how I love my cookies.
This recipe makes lots of cookies so you can save some dough for later if you want don't want to make them all. And they don't spread too far so you can really put a lot on one baking sheet. I highly recommend these.
Dried Cranberry and White Chocolate Chip Cookies
makes ~36 small cookies
- 1 cup sugar
- 1 cup brown sugar
- 1 cup soft butter
- 2 tsp vanilla
- 3 eggs
- 4 1/2 c flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1 cup white chocolate chips
- 1 cup dried cranberries
1) Preheat oven to 350* F. In a mixer, cream sugars and butter. Add in vanilla and eggs and mix until light and fluffy.
2) Pour in flour 1 cup at a time until well combined. Add in soda and salt. Finally, stir in the white chocolate chips and dried cranberries until well mixed. If you want to bake later, can be refrigerated for several days.
3) Drop by rounded tablespoons onto baking sheet. Bake for 10-12 minutes until browned on bottom. Let cool on rack for 2 minutes, transfer to rack and let cool there. Enjoy! (Can be stored in airtight container for several days)