Author: Reba McEntire from "Not That Fancy" cookbook
Ingredients
2 cups salted butter, at room temperature
1 cup granulated sugar
4 cups all-purpose flour
1 cup white chocolate chips
1 cup dried cranberries (or dried cherries)
Instructions
Heat oven to 350 degrees F. Line baking sheets with parchment; set aside.
Place butter and sugar in large bowl of electric mixer. Beat on medium-high speed until light and fluffy, about 4 to 5 minutes.
Turn speed to medium low and add the flour, one cup at a time, mixing until incorporated with each addition, until combined.
Add the white chocolate chips and dried cranberries and mix to incorporate.
Place the dough by 2 Tablespoon spoonfuls onto cookie sheets, spacing at least an inch apart.
Bake for 10 to 14 minutes or until the cookies are golden brown around the edges. Remove from oven and let cookies rest for 10 minutes on the cookie sheet, then transfer to a wire rack to cool completely before serving. Makes about 2-1/2 dozen.
Note: I found that the cookies tasted even better after a day or two, if you can wait!
Recipe by The Culinary Cellar at https://theculinarycellar.com/cranberry-white-chocolate-cookies/