I’m back experimenting on new cookie recipes. This one I developed last week but decided I needed to try it again before publishing. The guests here at Foxfield Inn really like them so, I guess, the recipe is ready for you.
White Chocolate & Cranberry Cookies
2 ¼ cup flour
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, softened
¾ cup white sugar
¾ cup light brown sugar, packed
1 teaspoon vanilla extract
2 large eggs
2 cups white chocolate chips
1 cup Craisins, chopped
Preheat oven to 375ºF. Line baking sheets with parchment paper or leave ungreased.
Combine flour, baking soda and salt. Mix well.
In a large mixing bowl beat the butter, white sugar and brown sugar with an electric mixer on medium speed until creamy. Add eggs, one at a time, and beat until thoroughly mixed into batter. Stir in vanilla.
Add the flour mixture in thirds, beat until just mixed in after each addition.
Stir in the white chocolate chips and Craisins.
Drop by rounded tablespoon onto prepared baking sheets.
Bake for 9–11 or until golden brown. Cool on baking sheets for 5 minutes then transfer to a wire rack to cool completely.