White Chocolate Chip Cranberry Cookies

White chocolate and dried cranberries are a culinary union that will withstand the test of the time. Literal taste perfection.

These Soft White Chocolate Chip Cranberry Cookies from Sally's Baking Addiction are a delightful addition to your dessert table for any fall or winter celebration. They have a browned butter taste that will send you over the moon. The tartness of the cranberries and the smoothness of the white chocolate chips are such a fab combo. I will definitely make these again.

I used dark brown sugar for these. Be sure to not overcrowd your baking sheets. I did not use extra chips or cranberries for garnish.

Soft White Chocolate Chip Cranberry Cookies

From sallysbakingaddiction.com

3/4 cup (1.5 sticks to 170g) unsalted butter, softened to room temperature

3/4 cup (150g) packed light or dark brown sugar (I use dark)

1/4 cup (50g) granulated sugar

1 large egg, at room temperature

2 teaspoons pure vanilla extract

2 cups (250g) all-purpose flour (spoon & leveled)

2 teaspoons cornstarch (cornflour)

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup (135g) white chocolate chips, plus a few extra for garnish

1 cup (140g) dried cranberries, plus a few extra for garnish

1. In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium speed until combined and creamy, about 2 minutes. Beat in the egg and vanilla. Scrape down the sides and bottom of the bowl and beat again as needed to combine.

2. In a separate bowl, whisk the flour, cornstarch, baking soda and salt together. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be soft and thick. Add the white chocolate chips and dried cranberries and beat on low speed until combined. Cover dough tightly and chill in the refrigerator for at least 1 hour and up to 3-4 days. Chilling is imperative to prevent the cookies from over-spreading.

3. Remove cookie dough from the refrigerator. If the cookie dough chilled longer than 3-4 hours, let it sit at room temperature for about 30 minutes. This makes the firm cookie dough easier to scoop and roll.

4. Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.

5. As the oven preheats, scoop and roll dough, about 1.5 Tablespoons of dough each, into balls. The dough may be slightly crumbly, but it will come together as you work it with your hands. Arrange dough balls 3 inches apart on the prepared baking sheets.

6. Bake for 11-12 minutes or until lightly browned around the edges. The centers will still look soft. If cookies didn’t spread much, lightly bang the baking sheets on the counter a couple times while the cookies are still warm. They’ll stretch and deflate.

7. Allow cookies to cool on the baking sheet for 5 minutes. During this time, press extra white chocolate chips and dried cranberries into the warm tops. This is optional and only for looks. After 5 minutes, transfer to a wire rack to cool completely.

Cookies stay fresh covered at room temperature for up to 1 week.

Please note: The Jersey Girl did not use extra cranberries or chips for garnish. She did use dark brown sugar. 

Lipton Soup Chicken

Lipton Soup Chicken is a tasty and simple dish you can make any day of the week for your family. It uses chicken thighs, which are so delish. 

Chicken thighs are a versatile cut of meat that I always have in my freezer. And these days with grocery prices ticking up, you may find it more affordable to use this cut of meat.

This dish is by a wonderful cook I found online named Aisha Williams. I purchased her cookbook called "Homestyle Cooking Made Easy." It is such a wonderful cookbook, and I am excited to try even more recipes.

This dish is so good. The Lipton Onion Soup mix really adds a ton of flavor. This is perfect to make on these cold winter nights.

Serve with rice or mashed potatoes and your fav veg. I did a grilled asparagus.

Lipton Soup Chicken

From "Homestyle Cooking Made Easy"

By Aisha Williams

4-6 chicken thighs

1 package Lipton Onion Soup mix

3 Tbsp. Adobo seasoning

2 tsp. Greek all purpose seasoning

1/4 cup flour

4 Tbsp. unsalted butter

1/4 cup olive oil or grapeseed oil

2 cups chicken broth

1/2 cup water

3 Tbsp. green onions, chopped (optional)

Instructions:

1. Preheat oven to 350 degrees. Season chicken with Adobo seasoning. 

2. In a skillet on medium high heat, add oil and butter. Add in chicken and allow to cook 10 minutes per side. Your chicken should be nice and browned. (Transfer chicken to a lightly greased baking dish if using rather than the frying pan when baking the chicken in the oven.) 

3. In a cup or bowl, add Lipton soup mix, flour, Greek seasoning and 1/2 cup water. Blend together well using a fork or whisk. Pour mixture over chicken. Add in chicken broth and green onions. 

4. Cover and place skillet (or baking dish) in oven. Cook for 60 minutes. Serve this delicious chicken over rice or mashed potatoes. Enjoy!

Please note: The Jersey Girl recommends to not overcrowd the pan when browning the chicken thighs. This means, you may need to work in batches. She also used a baking dish for the oven portion of the recipe. Be sure your skillet is oven safe if you are just using a skillet for the stovetop and oven. She also only uses 1 Tbsp. butter and 1 Tbsp. of olive oil when browning the chicken.