by
Sabrina Asseraf
Instructions
- Preheat oven to 350°F (175°C).Line two baking sheets with parchment paper or silicone baking mats.
- Whisk dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream butter and sugars: In a large mixing bowl, use a hand or stand mixer to beat the butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
- Add eggs and vanilla: Beat in the eggs one at a time, followed by the vanilla extract, until fully incorporated.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in mix-ins: Using a spatula, gently fold in the white chocolate chips and dried cranberries.
- Scoop dough: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. For larger cookies, use 2 tablespoons of dough per cookie.
- Bake: Bake for 10–12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked; they will set as the cookies cool.
- Cool: Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
