These cranberry white chocolate chip cookies are festive sweet treats that I love to make during the holiday season. The white chocolate chips and cranberries are a sweet and tart combination and a little bit of orange zest brightens the flavors.
Line a cookie sheet with a silicone baking mat or parchment paper and set aside. If you have three cookie sheets, line them all otherwise allow extra time for the cookie sheet to cool down in between batches.
Cut each butter stick into 8-10 pieces and add to the mixing bowl. If the butter is still hard, allow it to soften 5-10 more minutes before creaming. When the butter is soft, use a mixer to cream the butter for 1-2 minutes until the butter has a lighter appearance. Add the sugar and brown sugar and mix for 5 minutes, stop the mixer and scrape the sides of the mixer. Continue to mix for another 1-2 minutes until the butter and sugar are well combined.
Cover the dough and refrigerate for 30 minutes or more. If you refrigerate the dough for hours or overnight, take it out at the same time you preheat the oven.
Preheat the oven to 375°F 30 minutes before you want to start baking. Check that there's a rack on a middle shelf. Use an ice cream scoop or two spoons to scoop a heaping spoonful of dough (approximately 2 tablespoons) and space the dough on a large cookie sheet to allow room for the cookies to spread.
If baking for someone who is egg-free, my favorite egg-free substitute for cookies is making a mixture of 1 1/2 tablespoon neutral tasting oil, 1 1/2 tablespoon water, 1 teaspoon baking powder for each egg (up to 2) and adding the mixture in where the recipe calls for egg. I haven't tried the egg sub for this recipe but I know that it works for most cookie recipes, my egg-free snickerdoodle recipe is really great.