I am not normally picky when it comes to dessert. However, I do not, under any circumstances, eat cookies with raisins.
I occasionally mistake oatmeal raisin cookies for chocolate chip cookies. Talk about a quick way to ruin a day. Honestly, it makes me want to cry a little bit in the inside. Why do I dislike raisin-stuffed cookies so much, you may ask? Maybe it’s the texture. Maybe I subconsciously know raisins add a bit of nutritional value and immediately crave chocolate instead. I cannot determine the underlying reason for this aversion. I just know it exists.
Or it did exist until I made these cookies. Warm and gooey white chocolate chip and cranberry cookies. They were truly delicious. The cranberries added the perfect amount of tartness to counteract the wonderfully sweet flavor of white chocolate chips. I brought these cookies to a family holiday party and overheard raves the entire night.
I’m not saying I will willingly chose an oatmeal raisin cookie over chocolate chip in the future. However, I will not spit it out. And I will no longer cry in the inside. You could say I am a changed woman, and I owe it to this gem of a cookie.
(PS – how lovely is this miniature cake pedestal? It’s perfect for cookies and cupcakes! A big thank you goes to Samantha for keeping the blog in mind this holiday season!)
White Chocolate and Cranberry Cookies
Source: Averie Cooks
1 stick unsalted butter, softened
1/2 cup white sugar
1/2 cup packed light brown sugar
1 tablespoon milk
2 teaspoons vanilla extract
1 cup all-purpose flour
3/4 cup bread flour (this can be replaced by all-purpose flour if you are lacking the bread variety)
1 teaspoon baking soda
1/4 teaspoon salt
1 cup white chocolate chips
1 cup dried cranberries
1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper or nonstick spray.
2. Using a handheld or stand mixer, beat the butter on medium speed until a pale yellow color, about 2 minutes. Add sugars and beat on medium speed until the mixture is fluffy and a light golden color, about 2 more minutes. Add egg, milk, and vanilla. Incorporate fully, mixing on medium speed for an additional 2-3 minutes.
3. In a separate bowl, combine the flours, baking soda, and salt. Slowly add the flour mixture to the wet ingredients and mix on low speed. Make sure to scrape down the sides and bottom of the bowl to ensure all the flour has been incorporated.
4. Using a wooden spoon, add the chocolate chips and cranberries. Cover bowl with plastic wrap and refrigerate for at least an hour, or up to 24 hours.
5. Drop rounded tablespoons of dough onto the prepared baking dish. Bake in preheated oven for 8-10 minutes. Be sure to take your cookies out before they look completely set as they will continue to bake on the cookie sheet once they are removed from the oven.
6. Transfer to a wire cooling wrack. Once completely cool, store in an airtight container. Enjoy!