Soft and Chewy White Chocolate Cranberry Cookies

To make our white chocolate cranberry cookies, we are going to use our stand mixer and we need one and a half sticks of unsalted butter, softened. That's what we want. We also need a half a cup of granulated sugar, half a cup of light brown sugar. You can use dark brown sugar too if you'd like. And then with a paddle attachment, we're just going to beat this. If I can get this thing on. We're just going to beat this on medium speed. Now when everything starts to look fluffy like that, we're going to add one egg and two teaspoons of vanilla extract. And while we're here, we'll just go ahead and give a little scrape. That's starting to look good. Now we need two cups of all-purpose flour. So one, two. We need half a teaspoon of baking soda and half a teaspoon of salt. And this is just fine sea salt. Now once everything starts to come together, again, we don't want to over mix this. We're going to go ahead and add our chocolate chips and our cranberries. We're going to do one cup of white chocolate chips. We're going to do one and a half. So one cup and then there's a half. And then one cup of craisins. Alright, that looks good. Now we're just going to scoop these up. I want to show you a parchment paper hack. Normally if you buy your parchment paper on a roll, go to line If you ball it up, then it lays a lot smoother on your pan. So you just crinkle it up like that. There you go. Fits a lot better in your pan. I'm going to do that for both of my sheets. You can also, you can cut it if you want, but this is fun. Kind of takes out a little aggression. I have a two ounce cookie scoop. I'll make sure to link this below. This is the best cookie scoop. I think it's a number 16. This is perfect for cookies. I love it. It's my favorite. Okay, we're gonna bake these up. Alright guys, our cookies are out of the oven. So this tray I just baked and then scooped. And then this tray, this one's still a little warm. While the cookies were still raw, I just pressed them down just a little bit. So as you can see, like there's a little slight difference in the overall size of it. And then like this one is a lot more rounded. With anything, when you bake cookies, when they start getting brown on the edges, I like to pull them out. I don't want to cook them until they look done because then a lot of times they're overdone. Turned out good. We're going to give them a try here in a second. So again, these cookies were flattened. And then these cookies, I just kept mounted. So when I scooped it, I just baked it. I'm actually going to break one. I'm gonna break one of these open so you can see. I don't know if I can. There we go. Look at that. That looks so good. Yeah, it has a nice crunch from the edges and the bottom. That's good. So thank you again for watching. If you have any questions or comments or have suggestions, please leave them in the comments below. I'll make sure to have the recipe along with any other items that we used. Alright guys, we'll see y'all next week.