If eating these buttery, soft, chewy cranberry and white chocolate chip cookies is wrong, I don’t wanna’ be right. Thanksgiving is all about the pies, but I’m actually not that crazy about pies. I’m more of a cookie or cake kinda girl. Don’t get me wrong, I like pie but given a choice between pies and cookies, I’m grabbing a cookie. Ok fine, I’ll get a small piece of pie too – you know, so I don’t offend whoever baked it. 🙂
- 1 cup dried cranberries
- 1 cup hot water
- 1 stick (8 tablespoons) butter, room temperature
- ½ cup sugar
- ½ cup light-brown sugar, packed
- 1 large egg
- 1 tablespoon pure vanilla extract
- 1½ cups unbleached all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup white chocolate chips
- Preheat oven to 350 degrees. Position oven racks so that one is in the top third of the oven and the other is in the center of the oven. Line baking sheets with parchment paper and set aside.
- Place dried cranberries in a small bowl, and cover with 1 cup hot water. Let stand for 5-10 minutes, drain and set aside.
- In a large bowl combine room temperature butter and both sugar. With a handheld mixer beat on medium speed until light and fluffy, about 2 minutes. Be sure to stop and scrape the sides of the bowl, if necessary, to make sure everything gets combined.
- Add the egg and vanilla, and beat to combine.
- Beat in flour, baking soda and salt. Stir in cherries and white chocolate chips.
- Roll the dough into golf ball sized balls and place about 4 inches apart on the baking sheets. Bake until golden and just set, about 12-15 minutes depending on the size of your cookies. Rotate the baking sheets halfway through cooking, if necessary, to ensure even cooking.
- Remove cookies from the oven and let cool on the baking sheets for about 5 minutes before transferring to wire racks to finish cooling.
*Soaking the dried cranberries in hot water helps plump them up and makes them extra juicy. You can skip this step if you want but I like what it does for the texture of the cranberries.
*1 tablespoon of vanilla is a lot but I think it works really well in this recipe. If you prefer less, use 2 teaspoons.