Cranberry White Chocolate Cookie - Holiday Recipe

INSTRUCTIONS

1. Preheat the oven to 350. Line baking sheets with parchment paper.
2. In a medium-sized bowl, mix flour, baking soda, and fine sea salt. Set aside.
3. In a stand mixer, beat the butter with the sugars until creamy. Add the vanilla and beat until thoroughly combined. Beat in the eggs one at a time.
4. Slowly add the flour mixture to the mixer bowl, mixing it in a little at a time, until the flour is well incorporated. Stir in the cranberries and white chocolate chips or chunks.
5. Use a scoop or two spoons to drop balls of dough (about 1 Tbsp each) onto the baking sheets.
6. Bake for 6 minutes then turn, bake 4 minutes more, until set and just golden.
7. Remove the cookies from the oven and immediately sprinkle them with a light dusting of kosher sea salt (optional).
8. Let cool on the baking sheets for about 1 minute, then remove them to a wire rack and let them cool completely.
9. The cookies will keep in an airtight container at room temperature for up to 5 days. Enjoy!

❤ Try our USDA certified organic Soft White Wheat Berries ❤

Related Recipes:

• Buckwheat Pancakes
• Lemon-Blueberry Scones
• Whole Wheat Yellow Cupcakes
• Chocolate Mug Cake
• Cranberry Oat Cookies
• Whole Wheat Pie Crust

Brought to you by Be Still Farms, where we have discovered that truly healthy foods, prepared as God intended, can taste far better than any processed imitation on which many of us were raised. To shop for these and other ingredients, click here.