1/2 cup butter at room temperature (1 stick)
1/3 cup + 1 tbsp. light brown sugar
1/3 cup + 1 tbsp. granulated sugar
1/2 tsp salt
1/2 tsp. baking soda
2 tsps. pure vanilla extract
1 1/3 cup unbleached all purpose flour
1/2 cup dried cranberries roughly chopped
4 ozs. white chocolate melted to decorate
Step 1 - Cream your butter, vanilla and sugars on medium speed for 1 minute. Then add in your egg, salt and baking soda. Run your mixer on low-medium speed for 30 seconds to incorporate. Slowly add in your flour until the dough comes together and leaves the side of the bowl clean and finally add in your chopped dry cranberries.
Step 2 - Pre-heat your oven to 375 degrees and line a baking sheet with parchment paper. Using your smallest cookie scoop, scoop out cookies dividing each in half and rolling between your hands. Then place on your cookie sheet about 3 inches apart. Bake for 8-11 minutes or until light golden brown.
Step 3 - Let cool for 3-5 minutes or then remove onto a cooling rack with a spatula. Once all of the cookies are baked and cooling melt your white chocolate (mine took two 30 second sessions in the microwave stirring inbetween. Put into a zipper baggie snipping off a small corner. Drizzle across the cookies and set in freezer for 10 minutes to make sure the chocolate sets. Remove and enjoy!