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Cranberry white chocolate cookie

Tangy White Chocolate Cranberry Crunch

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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 42 servings
Ingredients Method

Ingredients
  

  • 1 cup 2 sticks unsalted butter, softened
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • Zest of 1 large orange about 1 tablespoon
  • 2½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1½ cups white chocolate chips
  • 1 cup dried cranberries chopped
  • ½ cup chopped pecans or walnuts optional

Method
 

  1. Heat oven to 350°F; line sheets with parchment.
  2. Cream butter and both sugars in large bowl about 3 minutes until light and fluffy.
  3. Beat in eggs individually, then vanilla and orange zest thoroughly.
  4. Separately whisk flour, baking soda, and salt.
  5. Gradually mix dry into butter just until combined.
  6. Fold in white chocolate, cranberries, and optional nuts evenly.
  7. Drop rounded tablespoons 2 inches apart on sheets.
  8. Bake 12-14 minutes until edges lightly golden and centers slightly soft.
  9. Cool on sheet 5 minutes; transfer to rack to cool completely. Store airtight up to 5 days.