I love this time of year with all the delicious types of cookies.  This cranberry white chocolate chip cookie recipe is really easy to make but be sure to take the time to soak the dried cranberries beforehand and then refrigerate the dough for at least 2 hours before baking.  Trust me, this little bit of extra time is so worth it.  The cranberries will stay moist and the cookies will be soft and chewy, not thin and flat.  No one wants a flat, sad cookie!  

Let’s make some cranberry white chocolate chip cookies!

Soak 1 cup of dried cranberries in a bowl of water for about an hour.
In a large mixer bowl, cream together the butter and egg.

Slowly mix in the rest of the dough ingredients, one by one, until you get to cranberries and white chocolate chips.  Turn the mixer off and gently fold in the cranberries and chocolate chips.

Cover the mixing bowl with plastic wrap and refrigerate for 2 hours. (If you end up refrigerating for more than 2 hours, set the bowl on the counter 30 minutes prior to cooking to warm it back up just a tinge.)

Preheat the oven to 350 degrees.

Using a small scoop, place rounded balls of dough on a cookie sheet lined with either parchment paper or a Silpat mat.

Bake at 350 for 7-9 minutes.  Check them right before 7 minutes.  Mine were done at 7  minutes on the dot each time.  Let the cookies cool for 5 minutes on the cookie sheet before removing to a wire cooling rack.

If you are loving all the delicious cranberry baked goods this season, you might want to try these cranberry walnut muffins. Yum!

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