I like everything about cookies. It’s true.
Cookies are probably my favorite thing to bake. They are easy to whip together most of the time, they are portable, and they please a crowd. From the time I was a young person when my mom let me bake Snickerdoodles by myself, I have enjoyed browsing cookbooks for new cookies, and more recently, finding them online to tuck away on the pages of Pinterest. And for real, who doesn’t love a good cookie? And this cookie is definitely one of my faves. It meets all the above criteria, and as a plus, you don’t even need a mixer to make the dough. You could be noshing on these cranberry white chocolate cookies soon after the cookie craving strikes.
Cranberry White Chocolate Cookies
Makes about 18 large cookies
1 ½ sticks unsalted butter, melted
1 cup brown sugar, light or dark is fine
½ cup granulated sugar
1 tablespoon pure vanilla extract
2 ½ cups all-purpose flour
½ teaspoon table salt
¾ teaspoon baking soda
1 cup dried cranberries
2 tablespoons white rum or water
1 cup chopped white chocolate or white chocolate chips
Preheat the oven to 350 degrees. Line three baking sheets with parchment paper.
In a microwave-safe bowl, add the cranberries and stir in the rum or water. Place the bowl in the microwave and heat 30 to 60 seconds. Set aside 5 to 10 minutes to allow the berries to plump.
In a medium mixing bowl, add the flour, salt, and baking soda. Stir to combine. Set aside.
In a large mixing bowl, add the sugars and stir to combine. Stir in the melted butter and vanilla. Add the eggs one at a time and stir to combine. Add half of the dry mixture and carefully stir in, then stir in the rest of the dry mixture.
If there is liquid remaining in the cranberries, pour it out and discard. Add the cranberries and white chocolate to the mixture in the large bowl and gently stir them in to combine.
Use a large cookie scoop to portion six cookies on each of the prepared sheets. Bake for 12-14 minutes or until just starting to turn golden on the edges. Allow to cool for 5-10 minutes before removing to a rack to cool completely.
*For high-altitude baking, decrease the baking soda to ½ teaspoon