White Chocolate Cranberry Cookies

White Chocolate Cranberry Cookies

1/2 cup unsalted butter, at room temperature

1/2 cup granulated sugar

1/2 cup light brown sugar

1 large egg

1 teaspoon pure vanilla extract

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/2 cups white chocolate chips

1 cup dried cranberries

In large bowl, using electric mixer on medium speed, beat butter and two sugars. Add egg and vanilla; beat until fluffy.

In medium bowl, whisk flour, baking soda, and salt. In two additions, beat into butter mixture on low speed until just mixed. Stir in chocolate chips and cranberries.

Scoop by tablespoons; roll into balls. Place 2 inches apart on parchment-lined baking sheets. Bake in preheated 350F oven, 10 to 12 minutes, just until edges start to brown. Let stand for 5 minutes in pan. Transfer to wire rack to cool completely. Store in airtight container at room temperature up to 1 week. Makes about 36 cookies.

Source: Toronto Star