These heavenly delights were made by Lisa Rice, manager of the Wolfville Memorial Library. The recipe can be found on page 112 in A Baker's Field Guide to Chocolate Chip Cookies by Dede Wilson. Drop in today to say hi and have a sample.
2 ¾ cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup unsalted butter, softened
¾ cup granulated sugar
¾ cup firmly packed light brown sugar
2 tsps vanilla extract
2 large eggs
2 cups white chocolate morsels
2 cups sweetened dried cranberries
1. Preheat oven to 375°F. Line 2 cookie sheets with parchment paper.
2. Whisk flour, baking soda, and salt together in a medium-size bowl.
3. In a large bowl with an electric mixer on a medium-high speed, beat butter until creamy, about 2 minutes. Add granulated sugar and light brown sugar gradually, beating until light and fluffy, about 3 minutes, and scraping down bowl once or twice. Beat in vanilla, then eggs, one at time, scraping down bowl. Add about one-third of flour mixture, and mix on low speed. Gradually add remaining flour mixture, mixing just until blended. Stir in chocolate morsels and cranberries. * Drop by ¼ cup amounts 3 inches apart on prepared cookie sheets; do not flatten.
4. Bake until edges and tops just begin to turn light golden brown, about 15 minutes. Place sheets on racks to cool for 3 minutes, then slide parchment onto racks to cool cookies completely.
*Note I made regular size cookies and cooked them for less time, about 11 minutes. Makes a couple dozen.