Save Room for Dessert…White Chocolate-Strawberry-Cranberry Cookies

Earlier in the school year, the PTA at Andrew’s school had an Otis Spunkmeyer cookie drive. The strawberry shortcake cookie was my absolute favorite, and after I baked the last of the cookies from the 3-lb bucket, I knew I’d have to recreate the recipe since there wouldn’t be another cookie drive until the fall. Using my basic white chocolate chip cookie recipe, I added dried strawberries and cranberries. After a few tries, I finally came up with my favorite ratio of strawberries to cranberries. I like these slightly underbaked, so they stay soft and chewy, but if you prefer a crisp cookie, allow them to bake the entire 10 minutes.

For a delicious dessert treat, place a slightly warm cookie on a plate, then add a scoop of vanilla ice cream and a drizzle of dark chocolate syrup….be sure to save room for dessert…

White Chocolate Strawberry Cranberry Cookies

1 1/2 cups all purpose flour
1/2 teaspoon baking soda

1/8 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla

1 cup white chocolate chips

1 1/2 cups dried strawberries

3/4 cup dried cranberries

Preheat oven to 375 degrees.

Line baking sheet with parchment or spray with non-sticking cooking spray.

In a small bowl, whisk flour, baking soda, and salt together; set aside.

In a large bowl, cream together butter, brown & granulated sugars, and vanilla until smooth.

Beat in egg.

Stir flour mixture into sugar mixture.