The sweetness of white chocolate is offset by the tangy kick from dried cranberries. These are the perfect big batch cookie, and are great for a holiday cookie exchange!
¾cupwhite chocolate baking barschopped into chunks
¾cupdried cranberries
Instructions
Preheat oven to 350°F. In a large mixing bowl, beat sugars, butter, shortening, vanilla and egg on medium speed, until light and fluffy.
Stir flour, baking soda and salt into sugar mixture. Mix in white chocolate and cranberries.
Drop dough in rounded tablespoons onto an ungreased cookie sheet. The dough is crumbly so I find using my hands to form is the easiest way.
Bake for 11 to 13 minutes (or until light brown). Remove from oven and cool 2 minutes on the cookie sheet. Transfer cookies to a cooling rack to cool completely.