Cranberry White Chocolate Cookies (Print Version)

# Ingredients:

01 - 2 1/4 cups all-purpose flour, sifted.
02 - 1/2 tsp baking soda.
03 - 1/2 tsp salt.
04 - 1 cup unsalted butter, softened.
05 - 3/4 cup granulated sugar.
06 - 3/4 cup light brown sugar, packed.
07 - 1 tsp vanilla extract.
08 - 2 large eggs.
09 - 1 1/2 cups fresh cranberries.
10 - 1 cup white chocolate chunks or chips.

# Instructions:

01 - Heat oven to 350°F. Line baking sheets with parchment.
02 - Whisk flour, baking soda, salt in bowl.
03 - Beat butter and both sugars 3-4 minutes until fluffy.
04 - Beat in vanilla and eggs one at a time.
05 - Gradually mix in dry ingredients until dough forms.
06 - Fold in cranberries and white chocolate.
07 - Scoop tablespoon-sized balls, place 2 inches apart.
08 - Bake 10-12 minutes until edges golden, centers soft.
09 - Cool 5 minutes on pan, then move to rack.

# Notes:

01 - Fresh cranberries work best.
02 - Can chill dough 30 minutes for chewier cookies.
03 - Don't overbake - centers set while cooling.
04 - Can use frozen cranberries - thaw and dry first.