We had a birthday party for Mike’s 93 year old grandfather, his sister and I got our nails done, we ate, ate, and ate junk food (so I retaliated with eating half and avocado for lunch), and we were able to spend time with Mike’s adorable niece (she can keep you running!)  All in all, the weekend was great.  Next weekend promises to be even better (I hope!)

So, as you can imagine, there was little time for cooking.  So, I baked before we left!  I had a craving to make cookies and I realized there was something missing from my life: White chocolate cranberry cookies.  When I worked at the bakery, I think I ate one of these cookies almost everyday.  The combination of cranberries and white chocolate in a cookie is delicious.  So, I used my favorite chocolate chip recipe and whipped up a batch of these.  No wonder I gained 10 pounds working at the bakery!

White Chocolate Cranberry Cookie

Prep Time 15 mins Cook Time 12 mins Serves 2


  • 12 tablespoon butter
  • 1 1/4 cup brown sugar
  • 1/4 cup sugar
  • 1 teaspoon almond extract
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 egg
  • 2 1/4 cup flour
  • 2 cup white chocolate chips
  • 1 cup dried cranberries


  1. Preheat oven to 375˚.
  2. Beat together room temperature butter with sugars until sugar is blended and mixture is fluffy. Add vanilla, baking powder, salt, baking soda, and egg-continue to beat until everything is well incorporated. Add flour and mix until dough comes together and everything is well incorporated. Stir in white chocolate chips and cranberries.
  3. Scoop cookies onto a cookie tray lined with parchment paper. I used an ice cream scoop so I would have large cookies. Flatten slightly and bake for about 12 minutes or until edges are lightly brown (centers will not be set but will continue to cook after pulled from oven. ) Any longer than this and the cookie will have tough edges. Let cool for about 5 minutes on tray and then move to cooling rack.


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