White Chocolate Cranberry Cookies:
1/2 cup (125 grams) unsalted butter, room temperature
1/2 cup (125 grams) caster white sugar
1/2 cup (125 grams) firmly packed light brown sugar
1 large egg
1 1/2 teaspoons pure vanilla extract
2 cups (250 grams) Plain flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups (270 grams) chopped white chocolate
1 cup (100 grams) dried cranberries
1/2 cup (125 grams) dessicated coconut (optional)
Preheat oven to 375 degrees F (190 degrees C) with rack in center of oven. Line two baking sheets with parchment paper.
In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy. Add the white and brown sugars and beat until fluffy (about 2 minutes). Beat in eggs, one at a time, making sure to beat well after each addition. Add the vanilla and beat until incorporated. Scrape down the sides of the bowl as needed.
In a separate bowl, combine flour, baking soda, and salt. Add the dry ingredients to the egg mixture and beat until incorporated, adding the chopped white chocolate, cranberries and the dessicated coconut about half way through mixing. If you find the dough very soft, cover and refrigerate until firm (from 30 minutes to two hours).
For large cookies, use about a 2 tablespoon ice cream scoop or with two spoons, drop about 2 tablespoons of dough (35 grams) onto the prepared baking sheets. Bake about 10 – 14 minutes , or until golden brown around the edges. Cool completely on wire rack.
Makes about 4 dozen – 3 inch round cookies.
Note: You can freeze this dough. Form the dough into balls and place on a parchment lined baking sheet. Freeze and then place the balls of dough in a plastic bag, seal, and freeze. When baking, simply place the frozen balls of dough on a baking sheet and bake as directed – may have to increase baking time a few minutes.