White Chocolate Cranberry Cookies

Ingredients

• 2 cups all-purpose flour
• .75 teaspoon baking powder
• .5 teaspoon baking soda
• .5 teaspoon kosher salt
• .75 cup unsalted butter, softened
• .5 cup packed light brown sugar
• .333 cup granulated sugar
• 2 large eggs
• 2 teaspoon vanilla extract
• 1 cup unsweetened dried cranberries
• 2 (4-oz.) white chocolate bars, chopped

Instructions

1. Prepare oven and baking sheets: Preheat oven to 350°F with rack in upper position. Line 3 baking sheets with parchment paper; set aside.
2. Combine dry ingredients: Whisk together flour, baking powder, baking soda, and salt in a medium bowl; set aside.
3. Cream butter and sugars: Beat butter, brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add eggs and vanilla; beat until just combined, about 1 minute. Reduce mixer speed to low; gradually add flour mixture, beating until just combined, about 1 minute. Fold in cranberries and white chocolate.
4. Chill dough: Cover dough; chill until dough is easy to handle and not sticky, about 1 hour.
5. Scoop cookies: Using a 2-tablespoon cookie scoop, scoop dough 2 inches apart onto prepared baking sheets. (You’ll have about 2 dozen cookies total.)
6. Bake cookies: Bake cookies, 1 baking sheet at a time, in preheated oven until edges are lightly brown, 10 to 12 minutes per batch. Let cookies cool on baking sheets 10 minutes; transfer to wire racks, and let cool completely, about 15 minutes.