White Chocolate Craisin Cookies
Yield: approx. 2 dozen
1 3/4 cups all-purpose flour
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 cup dried cranberries
2/3 cup white chocolate chips
1/2 cup dark brown sugar, packed
1/3 cup sugar
1 large egg
1 1/2 teaspoons cornstarch
1 1/2 teaspoons vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 350 degrees F and line 2 baking sheets with parchment paper.
Mix together flour, cornstarch, baking soda and salt in a small bowl and set aside.
In a large bowl or mixer, cream together butter and sugars until fluffy and lightened in color. 3-4 minutes.
Beat in egg and vanilla extract, then scrape down sides and beat for another 1 minute.
Gradually mix dry ingredients into the egg mixture and beat until just combined.
Fold white chocolate chips and dried cranberries into dough (it will be thick) and mix until incorporated. Note: if not making cookies immediately, freeze dough at this stage.
Using a small ice cream scoop or tablespoon, scoop even-sized dough balls and place them on baking sheets.
Place in oven and bake for 8-10 minutes, or until just set. (They will continue to cook and firm up after you take them out of the oven.)
Remove from oven and let cool 10 minutes, then transfer to wire rack to cool completely.