Friends made these cookies and we knew we'd be making them again. They were deliciously rich and cream on that initial sampling and now, after several rounds, we like them even better!
8 Tbsp unsalted butter
3 oz cream cheese, softened
1 c granulated white sugar
1 c all purpose flour
1/2 tsp table salt
3/4 c (about 4.5 ounces) chopped dried cranberries
3/4 c (about 5.5 ounces) white chocolate chips
Set an oven rack in the center position and preheat the oven to 350°F. Line a baking sheet
(or two 1/2-sheets) with parchment paper.
Using a hand mixer or a stand mixer fitted with a paddle blade, beat the butter, cream cheese and sugar together until they are light and fluffy, 3 to 5 minutes. Mix in the flour and salt until just incorporated. Mix in the dried cranberries and white chocolate chips. Scrape down the bowl and, make sure everything is evenly mixed.
Drop the batter in rounded tablespoonfuls onto the prepared baking sheet(s), leaving
about 1 1/2 inches between each cookie. I use a #50 (about 1 1/3 tablespoons) portion scoop
and get 24 cookies. Bake them for about 12 minutes, until the edges are golden brown.
Do not over-bake or the cookies won't be chewy. Let them cool slightly on the sheet, then, using a spatula, remove them to a rack to cool completely.