Cranberry White Chocolate Chip Cookies

READY IN: 23mins
YIELD: 36 cookies




  • Preheat oven to 375°.
  • In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
  • In mixer bowl, cream butter, shortening, brown sugar, and granulated sugar.
  • Slowly add eggs, almond and vanilla extracts and beat well to combine.
  • Gradually add flour mixture to bowl and beat well.
  • By hand, stir in chocolate chips and cranberries.
  • Drop by rounded 2 teaspoonfuls (or a small #60 cookie scoop) 2" apart onto an ungreased baking sheet (I just line mine with parchment paper).
  • Bake for 8-10 minutes, or until just slightly browned and set on top.
  • Remove cookie sheet from oven and allow cookies to rest for 1-2 minutes.
  • Transfer cookies to rack and cool before packaging. Store in an airtight container or Ziplock baggie.