White Chocolate, Cranberry and Walnut Cookies

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INGREDIENTS

• ¾ cup unsalted butter, softened to room temperature

• ¾ cup light brown sugar

• ¼ cup granulated sugar

• 1 large egg, at room temperature

• 1 teaspoon vanilla extract

• 2¼ cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon salt

• ½ cup white chocolate chips

• ½ cup dried cranberries

• ½ cup Mariani chopped walnuts

INSTRUCTIONS

1. In a large bowl or stand mixer, beat the butter, brown sugar, and granulated sugar on medium speed until creamy.  This should take 2-3 minutes.  Add egg and vanilla and mix until ingredients are well combined

2. In a separate bowl, whisk together the flour, baking soda, and salt.

3. Add the dry ingredients to the wet ingredients and mix on low speed until just combined.

4. Fold in the white chocolate chips, cranberries, and Mariani walnuts until evenly distributed.

5. Cover the dough with plastic wrap and transfer to the fridge to chill for at least 1 hour, up to 48 hours.

6. Preheat the oven to 350°F. Line a baking sheet with parchment paper.

7. Roll the dough into balls.  Each ball should have about 2 tablespoons of dough. 

8. Transfer the dough balls to the prepared baking sheet, placed 2-3 inches apart.  You will need to bake in multiple batches or use multiple baking sheets.

9. Bake for 12 minutes, or until the edges of the cookies are a light golden brown.

10. Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.