White Chocolate Cranberry Cookies

Ingredients

3 cups flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 cup butter, softened
1 cup sugar
1 cup light brown sugar, packed
2 large eggs
2 tsp vanilla extract
1 cups white chocolate chips
2/3 cup dried cranberries

Directions

  1. Preheat oven to 375 degrees and very lightly grease a baking sheet OR line with parchment or a baking mat.
  2. In a medium bowl whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl cream together butter and sugars.
  4. Mix in eggs and vanilla.
  5. Add dry ingredients to wet ingredients and mix until just combined.
  6. Stir in chocolate chips and cranberries
  7. Use a large cookie scoop (I actually use an ice cream scoop) to scoop cookie dough into mounds and arrange at least 2-3 inches apart on your prepared baking sheet.
  8. Bake for 8-9 minutes until cookies begin to brown just around the very edges. Allow to cool on the pan for 5-10 minutes before transferring to a wire rack to cool completely.
  9. Repeat with remaining cookie dough. Store in an airtight container for up to 1 week.

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