Who doesn't love a good cookie?! I find them so irresistible and difficult to stop at just one. The combination of flavors are endless and they are great for gift giving (lending themselves to adorable packaging, maybe that's why they are so popular around the holidays).
These are by far my favorite cookies. I have tweaked the recipe over the years and it has become my go to cookie recipe. My husband and I don't even let them fully cool before digging in to sample them.
I have experimented with using dark chocolate chips in lieu of the white chocolate. Both are delicious but I really think the white chocolate is a slightly better compliment to the dried cranberries. I am not a fan of nuts in cookies, but certainly chopped, toasted walnuts or pecans would be a wonderful addition.
The baking soda helps with the spreading of the cookies. I additionally like to using a scooper to measure out my cookie dough. I then roll it into a ball and slightly flatten it into a disk to help further with the spreading of the cookie. It gives a better end result shape to your cookies.
When baking these cookies, I take them out of the oven when the edges are golden brown but the centers are still light in color (almost as if it looks slightly undercooked). It will produce a nice, chewy cookie. If you like a more crispy cookie then you can add 2-3 additional minutes to the baking time.Print