White Chocolate Chip and Cranberry Soft-Baked Cookies

Cookies aren't something we bake pretty often. We have one solid chocolate chip oatmeal cookie recipe on hand, and that's about all we ever use when we decide to make cookies. After scouring through our Pinterest baking boards, we discovered a pin from a long time ago for some white chocolate chip and cranberry cookies. Click here to see the original pin. We decided to give these cookies a shot.

White Chocolate Chip and Cranberry Soft-Baked Cookies

Ingredients:

3/4 cup (1.5 sticks) unsalted butter softened to room temperature

3/4 cup brown sugar

1/4 cup white sugar

1 egg

2 tsps vanilla extract

2 cups all purpose flour

2 teaspoons cornstarch

1 tsp baking soda

1/2 tsp salt

3/4 cup white chocolate chips

3/4 cup dried cranberries

1. Begin by creaming the butter and sugar together until light and fluffy
2. Add the egg and vanilla extract to the mixture and make sure everything is well incorporated
3. On low speed, mix in your dry ingredients
4. Mix in the white chocolate chips and dried cranberries
5. Line a cookie pan with parchment paper and preheat oven to 350F and bake for 10 minutes

The original recipe tells you to chill the cookie dough before baking and that apparently the longer you chill it for the better the cookies are suppose to rise and bake. This was not the case with our cookies. We had made the cookie dough in the morning, and left it in the fridge for a couple of hours to chill. We took it out in the afternoon and realized it was rock solid and had to wait a while before we could start forming them into balls for the cookie sheet. After all that waiting, we let them bake in the often and once we pulled them out we realized they did not spread at all, and we had to push them down with a spoon so they would at least look like cookies and not just some...ball. We would probably skip this step next time.

The second thing that was weird about the original recipe is that the author had been so adamant about not baking the cookies past 9 minutes. There is absolutely NO way that those cookies are done in 7-8 minutes like the original recipe suggests! We actually baked them for close to 12 minutes, and they still came out soft-baked in the end. It probably varies per oven, but do not be afraid to leave these in longer.

The last warning we will leave you with is... these cookies are dangerously sweet. In fact, they were a little too sweet for our tastes. This cookie is for the TRUE sweet tooth. The brown sugar gives it a really rich taste. The brown sugar combined with the white chocolate was overkill for us... but many of our friends really liked the cookie. Although we have quite the sweet tooth, we are probably bigger fans of things like dark chocolate.

Have a go at this cookie if you like love sweet chewy things and this cookie will not disappoint!