12 Days of Cookies, 2016 - Day 2: Holy Smokes Heavenly Chips and Cranberry Cookies

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.

Ingredients:

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.

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