White Chocolate Cranberry Cookies

This was another recipe that came across my Facebook news feed and I thought they looked absolutely delightful.  I recently purchased a big bag of dried cranberries from some local Mennonites and have been wondering what I was going to do with them.  This was just the perfect recipe to throw some in to!  One of the things I loved the most about this recipe was that you didn't need two bowls like you often do when you make cookies, it all got thrown into my kitchen-aid. 
I baked these for our local group of missionaries, I hope they enjoy them.  I'd like to say I tasted them but my husband greedily took the one I had left for myself with him when he went to work.  I will have to make another batch soon and take better pictures and stash a few for myself!

 

White Chocolate Cranberry Cookies
Original recipe found here:

Ingredients

• 1 cup light brown sugar, firmly packed
• ½ cup granulated sugar
• 1 cup unsalted butter, room temperature
• 2 large eggs
• 1 Tbsp pure vanilla extract
• 2 tsp ground cinnamon
• ⅛ tsp ground ginger
• 2¼ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp kosher salt
• 1 cup (5 oz) dried cranberries
• 1 (12-oz) bag white chocolate chips

Directions

1. Preheat oven to 375°F. Line 2 baking sheets with parchment paper.
2. In the bowl of a stand mixer (or in a large bowl with an electric mixer) combine sugars and butter. Beat ingredients until they are light and fluffy, about 3-5 minutes. Leave mixer on and add eggs, vanilla, cinnamon, ginger, salt and slowly sprinkle baking soda in. Once ingredients are well combined, turn mixer to low and add flour. Mix until just combined. Add dried cranberries and white chocolate chips. Mix to combine (or fold in if you prefer).
3. Using a 1 tablespoon scooper or heaping teaspoon full drop cookie dough onto prepared baking sheets.
4. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
5. Serve and enjoy!