Cranberry White Chocolate Chip Cookies

posted by Lindsay on November 19, 2013
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These Cranberry White Chocolate Chip Cookies are some of my favorites! And with the cranberries, they are a perfect treat for the holidays.

I have always loved this flavor of cookie, but the last time a made them was a couple years ago and they were from a mix (gasp!). I don’t actually have anything against mixes, but I do like having control over just how perfectly my cookie tastes. I’m a control freak like that. 😉

And these babies are just like I like them – full of cranberries and white chocolate, and soft and chewy. They’re also pretty big cookies. The more, the merrier I say. And this is a merry time of year.

Moist and Chewy Cranberry White Chocolate Chip Cookies | #Thanksgiving #Cranberry #Cookies

And guess who was merry this weekend! Yes, I was. But mostly is was Jessie (our black lab). She turned 3 on Friday! I can’t believe she’s already 3. She’ll always be my baby. 🙂

I got her a nice big bone, a doggie birthday cake and she had a day at doggie daycare.

Now I know what you’re thinking. She’s a dog. She doesn’t even know it’s her birthday and you’ve done all that! Well, yes. Yes I did. I’d swear she knows all! She has such personality, it’s amazing. And since we don’t have kids and she is the first dog I’ve ever had, she is spoiled to the max. It took me a good few months to not go buy her a new toy every couple of weeks. You think I’m kidding? The hubs was going to have me banned from pet stores. It was bad.

Moist and Chewy Cranberry White Chocolate Chip Cookies | #Thanksgiving #Cranberry #Cookies

And these cookies? Well she’d love them. If she was allowed to have them, that is. I do have limits. Very few, but they exist. In fact, my family goes to Hilton Head every summer for a week and there is this one restaurant (called Skillets Grille and Cafe) where they literally have a menu specifically for dogs. No joke. I still have a picture of it on my phone. One of the meals is called Tailwagging Turkey and here is the description:

Moist and Chewy Cranberry White Chocolate Chip Cookies

“More than a holiday feast, your dog will be giving thanks for this delightful meal. Tender Turkey sauteed with tomatoes and brown rice, made with filtered water of course. Add pureed peas and carrots, low fat yogurt, wheat germ, virgin olive oil and garlic. Good enough to make Pilgrims and Indians get along.”

Perfect for Thanksgiving, don’t you think? We never get to bring Jessie with us to Hilton Head because we don’t stay in a place where you can have dogs, but I won’t lie. If we could take her, I’d treat her to a doggie meal. Only $6.

I know. I need help.

Cranberry White Chocolate Chip Cookies

Anywho, Jessie is happy and these cookies are merry. And thankful. Which makes them great for Thanksgiving and Christmas. Or any time of the year were you want to be merry and thankful. Sign me up! One of my favorite kind of cookies, no doubt.

Moist and Chewy Cranberry White Chocolate Chip Cookies

Cranberry White Chocolate Chip Cookies

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★★★★★

5 from 1 reviews

  • Yield: 12 Large Cookies or 24 Small Cookies 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Ingredients

  • 3/4 cup butter, room temperature
  • 1/2 cup light brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 2 cups all purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 3/4 cup white chocolate chips
  • 3/4 cup dried cranberries

Instructions

1. Cream butter and sugars together until light and fluffy, about 3-4 minutes.
2. Mix in egg and vanilla extract.
3. Add flour, cornstarch and baking soda and mix until combined.
4. Stir in white chocolate chips and cranberries . Dough will be thick.
5. Chill for at about 2 hours or overnight.
6. When ready to bake, preheat oven to 350 degrees.
7. For larger cookies (like pictured) make balls about 3 tbsp in size. Flatten them out a bit and place onto a cookie sheet lined with parchment paper. Bake for 9-10 minutes, or until the edges look firm and slightly golden but the center is still soft. Cool for 1-2 minutes on cookie sheet, then finish cooling on a cooling rack.
8. For smaller cookies, make balls about 1 1/2 tbsp in size. Flatten them out a bit and place onto a cookie sheet lined with parchment paper. Bake for 7-8 minutes, or until the edges look firm and slightly golden but the center is still soft. Cool for 1-2 minutes on cookie sheet, then finish cooling on a cooling rack.

Notes

The colder the cookie dough, the less it will spread during baking.

Enjoy!

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