Scale

1/2 cup unsalted butter, softened

1/2 cup brown sugar, packed

1/3 cup granulated sugar

1 large egg

1 tsp vanilla extract

1 1/2 cups all-purpose flour

1/2 tsp baking soda

1/4 tsp salt

3/4 cup white chocolate chips

3/4 cup dried cranberries

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.

3. Add egg and vanilla extract; mix until well combined.

4. In a separate bowl, whisk together flour, baking soda, and salt.

5. Gradually add dry ingredients to wet ingredients, mixing just until combined.

6. Fold in white chocolate chips and dried cranberries.

7. Scoop dough into rounded tablespoons and place 2 inches apart on prepared baking sheet.

8. Bake for 9–11 minutes, or until edges are lightly golden. Centers will look slightly underbaked.

9. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

• Chill dough for 30 minutes for thicker cookies.

• Swap cranberries for chopped dried cherries or raisins for variation.

• Store in an airtight container for up to 1 week, or freeze for up to 3 months.

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