white chocolate, butterscotch & cranberry cookies

I used to make these cookies all the time when I was going through a serious craisin phase but it’s been a few years now and I have totally forgotten the recipe or where I got it from.  I had actually been thinking about trying to recreate these cookies for Christmas when my sister asked me if I still had the recipe so I figured it was time!  I know this recipe is not exactly the same as the one I used to make but they taste just as I remember.  These turn out soft and chewy and are especially fitting for the holidays.

Makes about 1 and a 1/2 dozen cookies

100 grams white chocolate chips  /  100 grams butterscotch chips  /  100 grams dried cranberries  /  150 grams unsalted butter, room temperature  /  125 grams brown sugar  /  100 grams sugar  /  1 whole egg, cold straight out of the fridge  /  1 egg yolk, also cold straight out of the fridge  /  2 tsp vanilla extract  /  300 grams all-purpose flour  /  1/2 tsp baking soda

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Preheat your oven to 350F and line your baking sheet with either a silicone mat or parchment.  Melt the butter in the microwave and set aside to cool down a bit.  In a large mixing bowl, combine the butter, brown sugar, and sugar.  Then beat in the egg, egg yolk, and vanilla until the mixture looks creamy.  Mix in the flour and baking soda just until combined.  In a separate bowl, toss together the white chocolate chips, butterscotch chips and dried cranberries so that they get spread throughout the cookies evenly and then fold into the cookie dough.

Using an ice cream scoop or 1/4 cup measuring cup, measure out and shape the cookies (they don’t need to be perfect).  Space them out about 8 cm or so on the baking sheet as they will spread out quite a bit as they bake.

If you are baking the cookies in batches (which I did the other day, making 70+ cookies…!), keep the rest of the cookie dough in the fridge to keep cold.

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Bake for about 15 minutes or until the edges are juuuust starting to turn a bit golden.  Leave them on the baking sheet for about 5 minutes and then transfer to a cooling rack.  Enjoy!

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