Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup unsalted butter, softened (2 sticks)
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
- 1 cup dried cranberries
- 1 tablespoon orange zest (optional)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until fluffy (about 2-3 minutes).
- Add the eggs one at a time and vanilla extract, beating until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the white chocolate chips and dried cranberries. Be careful not to overmix.
- Use a cookie scoop or spoon to place dough onto the prepared baking sheet, spacing each cookie about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden, and the centers are still soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Prep Time: 15 minutes | Cooking Time: 10-12 minutes | Total Time: 30 minutes | Kcal: 150 kcal per cookie | Servings: 24 cookies
