My favorite cookie has always been white chocolate macadamia nut but this recipe takes the obsession to a whole new level. Plus, it’s made with wheat flour so they’re practically health food. You’re welcome, Santa.
These cookies are about as simple as they come: 30 minutes from start to finish and one bowl required, meaning minimal effort and clean up. That’s my kind of cookie.
I can’t help but suggest these are the perfect cookie to leave behind for Santa because they’re slightly heartier thanks to whole wheat pastry flour and are a nice break from the usual chocolate chip. Plus, the berries make them festive. I believe I’ve made my case.
Oh man these were so good, for breakfast even! (Sshhh, I won’t tell.) Buttery, slightly crisp, moist, white chocolate chips in every bite with an occasional bright, tart note from the cranberries. Friends, this is cookie simplicity at its finest.
- ½ cup (1 stick) butter, softened
- ¼ cup brown sugar
- ½ cup sugar
- 1 egg
- ¼ tsp vanilla extract
- ½ tsp baking soda
- ¼ tsp sea salt + more for topping
- heaping 1 cup whole wheat pastry flour
- ½ cup white chocolate chips or bar chopped
- ½ cup dried cranberries (sweetened or unsweetened)
- Preheat oven to 375 and cream butter in a large bowl or Kitchenaid mixer. Add sugars and beat until light and fluffy, scraping down sides as needed.
- Add egg, vanilla, ¼ tsp sea salt and beat again.
- Sift in whole wheat flour and baking soda and mix until well incorporated, scraping down sides again as needed.
- Add white chocolate and cranberries and stir until well combined. Then chill dough for 10 minutes while oven continues preheating.
- Shape cookies into rounded 1 Tbsp balls, press down slightly onto a parchment-lined or un-greased cookie sheet and sprinkle with sea salt (I recommend a healthy pinch).
- Bake for 10-12 minutes, remove and let set on sheet for 2-3 minutes and then transfer to a cooling rack to cool completely. These are excellent served immediately or the next day and would also keep well in the freezer for several weeks.
adapted from simply recipes
Joanna @ Midwestern Bite December 22, 2012 at 10:38 am
I think the whole wheat flour and cranberries make them breakfast appropriate too. It’s practically toast ;) At least that’s what I’ll tell myself.
Dana December 22, 2012 at 12:42 pm
Joanna, I like the way you think ;D
Ashley December 22, 2012 at 11:15 am
Coooo-kies. Cooookies. Want coookies. brain.not.functioning.need.cookies.
Jocelyn (Grandbaby Cakes) December 22, 2012 at 6:52 pm
These are absolutely beautiful cookies, the cranberry and white chocolate is a lovely pairing.
Lindsay December 22, 2012 at 8:07 pm
These look incredible! I may have to try them out :D
Kathryn December 24, 2012 at 7:23 am
White chocolate and cranberry is one of my favourite combinations so these cookies like right up my street! Happy holidays : )
Donna December 25, 2012 at 3:34 pm
I love this recipe… I have been making something similar for years, it is my partners favourite holiday cookie. I am going to try your version, it is definitely healthier and it sounds like it will probably taste better to boot! My version I substitute brandy for the vanilla- I will have to keep that or I might have a revolution on my hands ;-)
bianca @ sweet dreaming December 25, 2012 at 5:02 pm
just stumbled upon your blog…i’m in love! gorgeous photography and delicious-sounding recipes :)
roshni January 15, 2013 at 12:53 pm
How much butter does this recipe require? . looks delicious.
Dana January 15, 2013 at 12:54 pm
Just added that! 1/2 cup (1 stick). Sorry for any confusion.
Inga February 14, 2013 at 11:22 am
These look amazing. Have to ask about the sea salt though–the on top part. They don’t taste too salty?
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