White chocolate and craisins may very well be the best combination known to man. I took a favorite chocolate chip cookie recipe and swapped the chocolate chips for dried cranberries and white chocolate chips. Instead of using the brown sugar serving from the original recipe, I used extra white sugar, to make sure the cookies had a whiter coloring. Because of this, the cookies were crunchier.

[box title=”Ingredients”]1 stick of softened butter (salted or unsalted, it doesn’t matter) 1-⅛ cup granulated sugar 1 teaspoon pure vanilla extract 2 eggs 1-½ cup flour ½ teaspoon baking soda 1-½ cup dried cranberries ⅓ cup white chocolate chips Crisco[/box]1 stick of softened butter (salted or unsalted, it doesn’t matter)

As always, make sure to preheat the oven to 325 degrees before you begin. After this, start by softening the butter in the microwave for about 30 seconds. Depending on your microwave the time will change, but make sure the butter doesn’t become liquid as this will make the cookies flat while baking. Cream together the softened butter and white sugar in a medium bowl. After the mix is smooth, stir in vanilla and eggs. For the flour and baking soda mix in one half cup at a time to incorporate the dry ingredients, and make sure to sprinkle the baking soda evenly. When all the ingredients are fully mixed together add in the cranberries and white chocolate.  Before placing 1-inch diameter dough, grease a cookie sheet with a thin layer of Crisco, to ensure that the cookies don’t stick. After baking for about 12-14 minutes, take out of the oven and let the cookies sit on the sheet for about 5 minutes before relocating to a wire rack for further cooling.
By Ashleigh Atasoy