Deep Dish White Chocolate Cranberry Cookies

I have good news! Wanna know what? I got a 4 day weekend! Which pretty much just translates to sitting around in my sweats and eating chocolate all day. Gahh I loved it. BUT, like all good things, it soon came to an end. Which means I actually have to get up at a normal time, run, shower, and do school… Which also means I spent 8 hours doing school today, and didn't even finish everything. BOOOOOOOO. 

One of my highlights of the weekend- THESE COOKIES. Easily excited, I know. They're so dang good though! I have this recipe for cranberry white chocolate chip cookies that I've been making for awhile now. Given that I can't find most things in season here, and since cranberries are like OHMYGAWWWSHTHEONLYTHINGS that are kinda a winter-ish flavor, I figured I'd use them in a recipe to share with you guys.

Enter THESE COOKIES. They're soft, chewy, and buttery, with some creaminess from the white chocolate, and some tang thanks to the dried cranberries. This time, I switched them up from the original recipe, and decided to plop 'em in a muffin tin. Because let's face it, anything in a muffin tin is usually pretty cute. AND DELICIOUS.

Deep Dish White Chocolate Cranberry Cookies

yields 15 cookies 

3/4 c. butter, softened

1/2 c. dark brown sugar

1/2 c. white sugar

1 egg

1 tbsp. vanilla

1 3/4 c. flour

1/2 tsp. baking soda

3/4 c. white chocolate chips

1 c. dried cranberries

Preheat oven to 350ºF and grease a muffin tin. In a large bowl cream the sugars, egg, butter, and vanilla until smooth. Combine with the flour and baking soda. Fold in the dried cranberries and white chocolate chips. Bake for 10-15 minutes or until golden brown. Let cool slightly before moving to a wire rack. 

Also… Totally noticed I just posted two cranberry recipes in a row. Sorry but not sorry.