These cookies would be a delicious addition to your holidays (and Santa hopes you'll have them waiting for him under the tree too).
Smith's Chef Jeff Jackson shared his recipe for Cranberry White Chocolate Cookies.
2 sticks butter, softened
1 c. granulated sugar
1 c. brown sugar
2 tsp. vanilla
¼ tsp. kosher salt
1 tsp. baking soda
3 c. all-purpose flour
1 c. white chocolate chips
1 c. dried cranberries
1. Preheat your oven to 375. Line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the butter with the brown and granulated sugars using a hand mixer. Add in the eggs one at a time, completely mixing in the first egg before adding the next. Add the vanilla and mix until light and fluffy.
3. In a separate bowl, whisk the flour, salt and baking soda until well combined. Add half the dry ingredients to the egg mixture and mix to combine. Add the rest of the dries and mix until combined.
4. Using a spatula, fold in the white chocolate chips and dried cranberries. Scoop the dough onto the prepared baking sheet in 2 tablespoonful mounds. Make sure they are 1-2 inches apart. This recipe will make two pans worth of cookies. Be sure to cook them 1 pan at a time
5. Bake for 8-10 minutes or until browned around the edges. Remove from the oven and let them sit on the pan for an additional 5 minutes before completely cooling on a wire rack. Serve and enjoy!
You can find more great recipes at smithsfoodanddrug.com.