White Chocolate-Cranberry Cookies

Sweet white chocolate chips complement tart, dried cranberries in these chewy cookies packed with brown sugar. The red and white combination is perfect for your patriotic summer celebrations!


If you live in the great old U – S – of – A, then you had the Monday-est Tuesday ever yesterday!!!

…I mean, you celebrated the brave heroes who made the greatest sacrifice fighting for our country. That’s it. And seriously, SO MUCH APPRECIATION for the service of everyone who fights for this country!


*Eagle majestically soars through the sky, ‘Battle Hymn of the Republic’ plays in the background, a dad-bodied man cracks a beer and grunts ‘Murrrica’*

How did you spend your lovely day off work? Did you barbecue? Did you wear white pants and start your countdown clock to Labor Day? Did you wear white pants and spill ketchup all over them at your barbecue? Don’t worry, bleach will take that right out! Oprah says so, or the internet, or something. Probs Oprah.


I was supposed to go to a barbecue, but things at my grandparents’ place ended up going all wonky at the last minute. I found myself at home instead, pondering my existence. Typical Monday. Now, if there’s one thing I’ve learned in life, it’s that when one door closes, another door opens.

And closes.

And opens again.

OK, OK, fine, it’s the fridge door. It’s me in front of the fridge. And then in front of the baking cabinet. The baking cabinet that happened to be stocked with a) dried cranberries from my Swoodle Salad, and b) white chocolate chips from a failed cake ball experiment. Hey, nobody’s perfect *hair flip emoji*


This red and white combination spoke to me, and I decided to salute our nation by making these…

White Chocolate-Cranberry Cookies

To make these cookies, you will need:
– 3/4 cup (1.5 sticks) unsalted butter
– 1/4 cup granulated sugar
– 3/4 cup light brown sugar
– 2 t vanilla extract
– 1 egg
– 2 cups all-purpose flour
– 1 t baking soda
– pinch salt
– 2 t cornstarch
– 3/4 cup dried cranberries
– 1/2 cup white chocolate chips


First, whisk together your dry ingredients: the flour, baking soda, salt, and cornstarch in a medium bowl. Set this aside.


Next, combine your softened butterbrown sugar, and granulated sugar in a large bowl until uniform. To this mixture, add the egg and vanilla. Combine fully, then gently fold in the dry ingredients just until no streaks of flour remain.

Finally, gently mix in the cranberries and white chocolateHow easy was that?! Magic, I tell ya.


Cover this bad boy with plastic wrap, set it in the fridge, and forget about it. Seriously, go to a barbecue or the gym, or get caught up in The West Wing (newest fave!), or study for the CISA for a million and a half hours (what I did), until at least two hours have passed. The longer you wait, the more the flavors will develop!

When you can’t stand it any longer, preheat the oven to 350F. Scoop the cookie dough out onto a lined baking sheet in 2T-sized balls, then pop them in the oven for 9 minutes. No more!! They may look puffy and under-done, but that’s going to give them the soft, chewy texture we’re going for.

“Hot and fresh out the kitchen” – R. Kelly

Let them cool on the baking sheet for 10 minutes, and then transfer to a rack for another hour or so. Then, dig in!

Backdrop provides the blue, what what?!

Land of the free, home of the MOST delicious cookies, am I right?!



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