Cranberry White Chocolate Cookies

Makes about 25 cookies

Ingredients:

2 ¾ cups- All-purpose flour (Maida)

1 tsp. Baking soda

1 tsp. Salt

1 cup- Unsalted butter, at room temperature

¾ cup- Sugar

¾ cup- Packed light brown sugar

1 tsp. Vanilla extract

2- Large eggs

2 cup- White chocolate chunks

2 cup- Dried cranberries

Method:

1. Preheat oven to 375 degrees F. Line 2 half-sheet pans with parchment paper.

2. Whisk flour, baking soda and salt together in a small bowl and combine; set aside.

3. In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 3 minutes.

4. Add sugar and light brown sugars gradually, beating until light and fluffy, about 3 minutes, scraping down the bowl once or twice; beat in vanilla, then beat in eggs.

5. Add about one-third of flour mixture and mix on low speed. Gradually add remaining flour mixture, mixing just until blended. Stir in white chocolate chunks and cranberries.

6. You may freeze dough up to 1 month; defrost in refrigerator overnight before proceeding.

7. Drop by large tablespoon amounts 2-inches apart on cookie sheets; do not flatten.

8. Bake for about 10 to 12 minutes or until edges and tops have just begun to turn light golden brown.

9. Cool pans on racks for 5 minutes, then slide parchment onto racks to cool cookies completely.

10. Cookies will keep for 4 days at room temperature in airtight container.