Using my recipe for Lemon-Macadamia Nut Cookies as a start, I worked up a way to make our Cranberry-White Chocolate Cookies a bit softer and chewier. I love what the cream cheese does to the base of these cookies. Both recipes are good, but personally I like this one a bit more than our old standby.
I used dark chocolate chips for this batch, but you could use white or milk if you'd prefer. White chocolate with cranberries is a really good mix.
(makes about 3 dozen)
2 c flour
1/2 t baking soda
1 t baking powder
1/4 t salt
1 c brown sugar
1/2 c sugar
1/2 c butter, soft
4 oz cream cheese, soft
1 1/2 t almond extract
1 c chocolate chips, white, dark, or milk
1/2 c dried cranberries
Prepare baking sheets with parchment paper. Preheat oven to 300.
In a medium bowl, whisk together the flour through the salt. In a large bowl, mix together the sugars, and then beat in the butter and cream cheese until thoroughly combined. Add the egg and extract, and beat until all ingredients are smoothly combined. Add the flour mixture, chips, and cranberries. Blend together with a wooden spoon until just combined.
Using a 1-1/2 inch scoop, dip out portions that are not completely rounded. Drop onto cookie sheets, about 12 per sheet. Flatten the balls and bake for about 20 minutes, turning the sheets half way through. Remove immediately to a cooling rack.