These were the 3rd batch of cookies I made this week. I don’t know how long this will last, but I started baking cookies as a new hobby — even bought gear for it. More on that later.

This recipe is my second variation of a basic chocolate chip cookie recipe from the Field Guide to Cookies: How to Identify and Bake Virtually Every Cookie Imaginable by Anita Chu.  The only thing I would change is to chop up the dried cranberries a bit so you don’t get big pieces of cranberry skin.

I like this balance of ingredients — I reduced the flour and sugar, and increased the amount of add-ins, so now it’s not too sweet and not too bready.  Just the right mix of chunky and softness. I’m going to stick with this cookie base and try out different variations of morsels to mix in. Butterscotch chips, bacon, nuts… lots of variations to try.

Cranberry White Chocolate Chip Cookies

Makes 20 cookies.

Ingredients

• 1 C flour
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/2 C unsalted butter (half stick)
• 1/4 C granulated sugar
• 1/2 C light brown sugar
• 1 egg
• 3/4 tsp vanilla extract
• 3/4 C white chocolate chips
• 3/4 C dried cranberries

Directions

1. Mix dry ingredients flour, salt, baking soda together.

2. Beat sugars and butter until light and fluffy.

3. Beat in egg and vanilla extract until they disappear.

4. Mix in dry ingredients. Only mix until flour disappears. Overbeating brings out gluten, which makes cookies chewy.

5. Mix in chocolate chips and cranberries until evenly distributed.

6. Dish onto greased cookie sheet. Even portions make for evenly baked cookies.

7. Bake for 9-12 minutes, or until the edges are brown. Don’t cook until the entire cookie is brown or it will be burnt by the time it cools. Rotate sheets halfway through baking if you have an oven with hotzones.

8. Cool on sheets for a few minutes, then transfer to wire rack to cool completely (at least 15 minutes).