White Chocolate Chip Cranberry Cookies
Yummy, chewy, slightly warm cookies perfect with a glass of cold milk or a mug of hot cocoa
Equipment
- Electric Mixer or wooden spoon
- Large Bowl
- Sieve
- Large metal spoon for folding in ingredients
- Baking Sheet
- Medium cookie scoop or measuring spoon / tablespoon
- Wire cooling rack
Ingredients
- ½ cup unsalted butter room temperature (soft)
- ½ cup white sugar
- 1 egg room temperature
- 1 teaspoon pure vanilla extract
- 1 ¼ cup all purpose flour plain flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup white chocolate chips
- 1 cup dried cranberries
Instructions
- In a large bowl use an electric mixer on low speed to cream the butter and sugar until light and fluffy. Turn up to medium speed as the mix comes together. If you don't have a hand mixer, get the kids to beat the mix with a wooden spoon.
- Add the egg and vanilla to the large bowl. Mix until fully incorporated for only 15-20 seconds. If you mix any longer you will end up with stiff cookies.
- Sift the dry ingredients (flour, baking soda, baking powder, and salt) directly into the wet ingredients, mixing again just until fully incorporated and scraping the sides of the bowl as needed
- Fold in the white chocolate chips and dried cranberries.
- Chill the dough for 30 minutes in the refrigerator.
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set it aside.
- Use a medium cookie scoop or measuring spoon to scoop one tablespoon of dough. Use clean hands to roll the dough into a ball and place the cookie dough balls on the prepared baking sheet.
- Bake for 10 minutes.
- Remove from the oven and allow them to cool for 2 minutes on the baking sheet and then place onto a wire rack.