Cranberry-White Chocolate Cookies

Yum! These are great! And very festive. I read the reviews before making them and took the advice to soak the cranberries before adding them to the dough. It made them nice and plump and juicy, which added an extra level of tastiness. They also needed some extra time in the oven since I didn't flatten them out at all after putting them on the cookie sheets (another review suggestion). I really liked how keeping them fat gave them a nice crispy outside and a chewier inside. Just like I like cookies!

Cranberry-White Chocolate Cookies
A variation on this recipe from Southern Living



1 (6-ounce) package sweetened dried cranberries
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1/2 cup butter, softened
1 1/3 cups sugar
2 large eggs
1 1/2 cups white chocolate morsels

Cover cranberries in boiling water and let sit for 8-10 minutes. Drain and set aside.

Combine flour and next 3 ingredients; set aside.

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.

Add flour mixture to butter mixture gradually, beating at low speed until blended. Stir in white chocolate morsels and cranberries.

Drop cookie dough by heaping tablespoonfuls onto lightly greased baking sheets. Bake at 350°F for 20 minutes or until lightly browned. Remove to wire racks to cool completely.