White Chocolate Chip and Cranberry Cookies

I don't remember the last time I made cookies. Looking through this blog, it was way back in July. I need to use up my white chocolate chips before they expire. This recipe from King Arthur Flour looks good and easy.

Although I reduced the amount of sugar and white chocolate, the cookies still came out way too sweet. Note to self: every time I bake with white chocolate chips, reduce sugar by half or more. Other than being too sweet, the cookies came out nice and crunchy - a little tangy from dried cranberries - and little salty from nuts.



Here's my take on the recipe. I got 40 cookies/

Ingredients

• 2 sticks butter - room temperature


• 1 1/4 cups sugar


• 1 egg


• 2 teaspoon vanilla extract


• 1 teaspoon salt


• 1/2 teaspoon baking soda


• 1 1/2 cups all purpose flour


• 1 1/4 cups whole wheat flour


• 1 1/2 cups dried cranberries


• 1 cup white chocolate chips


• 1/2 cup slivered almonds

Directions

1. Preheat oven to 375 degrees. Line cookie sheet with parchment paper.


2. With an electric mixer, beat butter and sugar together until light and fluffy. Add egg. Continue beating until well combined. Add vanilla extract.


3. Combine salt, baking soda, all purpose flour and whole wheat flour in a separate bowl. Stir into the butter mixture until blended.


4. Fold in cranberries, chocolate chips and almonds.


5. Drop by tablespoon onto prepared cookie sheet. Flatten a bit. Leave about an inch between cookies as they will expand. Bake for 12 minutes.