Happy Monday! I hope you all had a fabulous weekend! Mine turned into an unexpected extended weekend when the midwest was slammed with some serious freezing rain and ice issues late Saturday night. Winter...ugh.
Among many shenanigans to be discussed later, the weekend began with the best scent of all...fresh baked cookies. Yum! Usually, I don't make too many sweets to have around the house unless I know we will have the opportunity to share with others. Lets be honest, no one needs to eat an entire batch of cookies to themselves...even if we want to. As we were going out of town to spend the weekend with friends and family, I wanted something easily transportable, and good for a mid-day snack. Cookies were the obvious choice, and a sweet little snack to enjoy during the cold winter weekend hit just the right spot.
Step One: Gather the ingredients.
Step Two: Mix all ingredients together in a stand mixer. Refrigerate dough 30 minutes or up to 3 days.
Step Three: Preheat oven to 350 degrees, and bake on a parchment lined or greased cookie sheet for 11 minutes, or until light golden brown.
Enjoy!
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| Recipe from Sally's Baking Addiction |
CRANBERRY WHITE CHOCOLATE CHIP COOKIES | Yield: 30 cookies | Time: 30 minutes
INGREDIENTS:
3/4 C unsalted butter, softened to room temperature
3/4 C brown sugar
1/4 C sugar
1 large egg, at room temperature
2 tsp vanilla extract
2 C all-purpose flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
3/4 C white chocolate chips
3/4 C dried cranberries
DIRECTIONS:
In the bowl of a stand mixer with paddle attachment, cream the butter and sugars together on medium speed until fluffy consistency. Mix in the egg and vanilla. Scrape down the sides as needed for an even mix. On low speed, mix in flour, cornstarch, baking soda and salt. Stir in white chocolate chips and dried cranberries. Cover, and chill dough for 30 minutes or up to 3 days.
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or grease a cookie sheet with cooking spray. Drop balls of dough (1.5 Tbsp each) onto cookie sheet OR use a standard size cookie scoop to form cookies. Bake 10-11 minutes, until barely golden brown around edges. Watch closely, the cookies should be gooey in the middle. Remove and let cool for 2-3 minutes on cookie sheet before transferring to cooling rack.
NOTE: These cookies do not have to be chilled prior to baking. If you choose not to chill, adjust the cooking time to approximately 9 minutes.
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Thanks for visiting! Let me know if you have any suggestions of recipes I should try, fun ideas to do with the kiddo, or a suggested adventure to add to our bucket list!