White chocolate cranberry cookies

I would like to think a majority of us share the same experience in trying cranberries for the first time:

Thanksgiving day, the cranberry sauce from a tin can is being hastily plopped onto a serving plate seconds before dinner is served.

A gelatinous, glorious oddity.

I assure you there's no canned cranberries involved in this recipe, but it's important we know our roots, and elevate our future.

These chewy cranberry white chocolate cookies are the perfect combo of sweet and tangy with a little bit of spice.

Ingredients

• 2 cup (240g) all-purpose flour

• 1 tsp baking soda

• 3 tsp cinnamon

• 1 tsp kosher salt 

• ¾ cups (171g or 1 ½ sticks) unsalted butter, softened

• ½ cup (100g) white granulated sugar

• ½ cup (100g) brown sugar

• 1 tsp of orange zest (about one medium sized orange)

• 2 large egg

• 1 tsp vanilla extract

• 1 ½  cup (220g) of white chocolate chips or chopped chocolate

• 1 cup (130g) of dried cranberries

Directions

1. Place the oven rack in the middle of the oven. Preheat to 350°F.

2. In a medium mixing bowl whisk together flour, baking soda, baking powder, cinnamon and salt. Set aside.

3. In a large mixing bowl cream together butter and sugars, and orange zest until fluffy.

4. Add in the eggs and vanilla extract. Mix well.

5. Fold in dry ingredients until dough is just combined.

6. Add in cranberries and white chocolate chips. Either fold in or knead using your hands.

7. Scoop out balls of dough and place on a parchment line baking sheet. Bake for 9-10 minutes rotating half way through.

8. Let cookies rest on a baking sheet for 5 minutes before carefully moving them to a wire rack to cool.

Cookies can be stored in an airtight container room temperature for up to 3 days.

These cookies can also be frozen and baked later! Unthaw cookies until they are somewhat soft and use the same bake temperature and time.