White Chocolate Cranberry Cookies

I saw this recipe on Chef Mommy - it is easy and yummy!  It's also a nice change from chocolate chip cookies and seemed like a good recipe to try for Thanksgiving.  One tip I have for baking (and I am really not a baker) - use parchment paper!  It is cheap and I swear everytime I use it my cookies taste so much better and they never burn, even if I get a little distracted by a certain toddler around here.  Even better?  You can use the same piece of parchment paper to bake the entire batch of dough.  No more burned cookies and a super easy clean up!

Ingredients:
1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla
1/8 teaspoon salt
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
3/4 cup white chocolate chips
1 cup dried cranberries


Directions:
Preheat oven to 350.  Line cookie sheets with parchment paper (or a silpat mat if you have it).  In a large bowl cream together the butter, brown sugar, and white sugar until smooth.  Beat in the egg and vanilla.  Combine the flour, salt and baking soda; stir into the sugar mixture.  Mix in the white chocolate chips and cranberries.  Drop by heaping spoonfuls onto prepared cookie sheets. Bake for 8 - 10 minutes in the preheated oven.  For best results, take them out while they are still doughy.  Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.


Makes about 2 dozen cookies.