The combination of cranberry and white chocolate has always been one of my favorite flavor combinations. So I thought, why not combine them in a cookie. Well, what really happened was, I didn’t have any chocolate chips and I wanted to make chocolate chip cookies, so I used what I had in my cupboard. Which was dried cranberries and white chocolate chips. Ha Ha!
These cookies have quickly become one of my family’s favorites. Every time I take them to a party, everyone comments on how much they love them too. So here’s how to make them:
Cranberry White Chocolate Chip Cookies
- 1 cup unsalted butter (2 sticks) softened, NOT melted
- 1/2 cup white granulated sugar
- 1 cup packed brown sugar
- 2 teaspoons vanilla
- 2 eggs
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 2 1/2 to 3 cups flour
- 2 cups white chocolate chips
- 2 cups dried cranberries
Preheat oven to 375 degrees. In a stand mixer or with a hand mixer, beat the butter, sugars and vanilla until smooth and light colored. Add the eggs one at a time until well blended. Mix 1/2 cup flour with the salt, baking soda and cream of tartar with fork in a separate little bowl. Add to the creamy mixture and beat well. Continue adding the flour until the dough pulls away from the sides of the bowl and the dough is not sticky. With a wooden spoon, stir in the cranberries and white chocolate chips. Drop onto a cookie sheet with a two tablespoon cookie scoop. Bake for 7-10 minutes. Remove from oven when outsides of cookies are just starting to turn brown and the middle is set. Let cool on the baking sheet for a few minutes and remove to a cooling rack.