White Chocolate and Cranberry Cookies

White Chocolate and Cranberry Cookies are the perfect combination of sweet and tangy flavours, offering a delightful twist on the classic cookie. These soft, chewy treats are packed with creamy white chocolate chips and bursts of tart cranberries, making them ideal for any occasion, from holiday gatherings to everyday indulgences. With their easy preparation and irresistible flavour, these cookies are sure to become a favourite in your recipe collection.

Instructions

1. Prepare the Dough

• In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.
  Set aside.
• In a large mixing bowl, beat the softened butter, brown sugar, and granulated
  sugar with a hand or stand mixer until creamy and well combined.
• Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla
  extract.

2. Combine Ingredients

• Gradually add the dry flour mixture to the wet mixture, mixing just until
  combined.
• Fold in the white chocolate chips and dried cranberries using a spatula, ensuring
  they are evenly distributed throughout the dough.

3. Chill the Dough (Optional)

• For best results, cover the dough and refrigerate it for about 30 minutes. This
  step helps prevent the cookies from spreading too much during baking.

3. Preheat the Oven

• Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper
  or silicone baking mats.

3. Shape and Bake the Cookies

• Using a cookie scoop or tablespoon, drop rounded tablespoons of dough onto
  the prepared baking sheets, leaving about 2 inches of space between each
  cookie.
• Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are
  lightly golden. The centers should still look slightly soft.

6. Cool the Cookies

• Remove the baking sheets from the oven and let the cookies cool on the sheets
  for 2-3 minutes.
• Transfer the cookies to a wire rack to cool completely before serving.

7. Serve and Store

• Enjoy the cookies warm, or store them in an airtight container at room
  temperature for up to 5 days. For longer storage, freeze them in an airtight
  container for up to 3 months.

FAQs

1. Can I use fresh cranberries instead of dried ones?
   Yes, you can use fresh cranberries, but they may release moisture during baking,
   making the cookies slightly softer. To prevent this, pat the cranberries dry before
   mixing them into the dough.
2. Do I need to chill the dough?
   Chilling the dough is optional but recommended. It helps the cookies retain their
   shape and prevents them from spreading too much during baking.
3. Can I substitute the white chocolate chips with another type of chocolate?
   Absolutely! Milk or dark chocolate chips can be used as substitutes if you prefer
   a different flavor combination.