Is there a better way to spend time stuck inside than to spend it in the kitchen baking? Probably not. So, that’s exactly what I did this past weekend. Early into the snowfall:
I had planned on making a double batch of Valentine’s monster cookies, but I only had enough peanut butter to make one batch. So, I hit the internet to find a new option. I chose and adapted Trisha Yearwood’s white chocolate cranberry cookies.
- 1/2 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 1/3 cup granulated sugar
- 1 T vanilla
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1 1/2 t baking soda
- 1 cup dried cranberries
- 3/4 cup white chocolate chips
Preheat oven to 350F. Line baking sheet with parchment paper or use silicone baking mat.
Cream butter, brown sugar, and granulated sugar on medium about 2 minutes. On slow, add the egg and vanilla, mixing well. Slowly add in the flour and baking soda. Mix until combined, scraping down as necessary. Do not over mix. Fold in cranberries and white chocolate.
Drop by heaping spoonfuls onto the baking sheets.
Bake one sheet at a time until golden on top and the edges are set, 10-12 minutes.
Cool on the sheet about 5 minutes, then transfer to a cooling rack. Store in an airtight container.