White Chocolate & Cranberry Cookies
A few years ago, a friend came over for dinner. Never one to arrive empty-handed, she brought along a batch of homemade white chocolate chip and cranberry cookies. The moment I took my first taste, I knew that I'd discovered a new favorite. They were divine. Seriously. I immediately begged for the recipe and have been baking batch after batch ever since.
How we did it:
- brown sugar (3/4 cup)
- sugar (1/2 cup)
- butter (room temperature) (1.5 sticks)
- eggs (2)
- vanilla (2 tsp)
- flour (2 cups)
- baking soda (1/2 tsp)
- shredded coconut (1/4 cup)
- dried cranberries (2 cups)
- white chocolate chips (1 bag)
The same friend who shared this recipe recently moved to a house down the road. Since cookies make fabulous housewarming gifts, my oldest son and I immediately got to work baking the sweet treat for her family.
To start, we preheated the oven to an unusually low temperature of 300 degrees. Then we mixed together the brown sugar, sugar, butter, eggs and vanilla. My son always loves this step because he can taste test each of the ingredients that go in the bowl (using a clean spoon, of course).
Next, we slowly added in the flour, chocolate chips, and shredded coconut. Although I'm not typically a coconut fan, its sweetness pushes this cookie into "legend status" so I encourage you to include it in the recipe too.
My son and I scooped tablespoon-sized balls of dough out of the bowl and placed them on the cookie sheet.
We baked the cookies at 300 degrees for 20 minutes and then eagerly ran to the oven when we heard the timer. After the cookies cooled, we confirmed that they were really as good as we remembered and then gathered them up to deliver to our new neighbors.