White Chocolate Cranberry (Printable Version)

# What You’ll Need:

01 - 1 cup white chocolate chunks or chips.
02 - 1 1/2 cups fresh cranberries.
03 - 2 large eggs.
04 - 1 tsp vanilla extract.
05 - 3/4 cup light brown sugar, packed.
06 - 3/4 cup granulated sugar.
07 - 1 cup unsalted butter, softened.
08 - 1/2 tsp salt.
09 - 1/2 tsp baking soda.
10 - 2 1/4 cups all-purpose flour, sifted.

# Steps To Make It:

01 - Let the cookies sit on the pan for 5 minutes. Move to a rack to finish cooling.
02 - Pop them in the oven for 10-12 minutes. The edges should look golden, and the middles a little soft.
03 - Grab some dough, roll into balls with about a tablespoon each, leave 2 inches between them.
04 - Gently stir in the white chocolate and cranberries.
05 - Add the dry mix bit by bit so the dough comes together.
06 - Mix eggs in one at a time, then stir in vanilla.
07 - Beat the butter with both sugars until creamy. Should take 3 or 4 minutes.
08 - In another bowl, blend salt, baking soda, and flour together.
09 - Get your oven hot at 350°F. Cover your baking sheets with parchment.

# Extra Notes:

01 - Frozen cranberries are okay, just thaw and pat dry before adding.
02 - If you want softer cookies, chill the dough half an hour first.
03 - Pull them out before they look totally set—the middles firm up as they cool.
04 - Fresh cranberries taste best.

Return