- Hey, I'm John Kanell,
and today on Preppy Kitchen,
we're making some easy,
delicious white chocolate cranberry cookies.
So let's get started.
First off, set your oven to 375
and line two baking sheets with parchment paper.
Now, I'm gonna add 270 grams,
or 2 1/4 cups, of all-purpose flour into a medium bowl.
1/2 a teaspoon of baking center to puff things up.
And 1/2 a teaspoon of kosher salt.
Grab a whisk.
Your scale is done for now.
And we're just going to mix this up
so everything's nice and combined.
Whisk, whisk, whisk.
Set that aside.
And now, into the bowl of my stand mixer,
I'm adding one cup, or 226 grams,
of really soft unsalted butter.
If you wanna use salted butter, that's totally fine.
Earlier, you would've just added 1/4 teaspoon of salt.
Although some of us love an extra salty sweet treat,
so double up if it's your thing.
Now I want to add 1/2 a cup of granulated sugar, 100 grams.
Scales have a delay.
You can't just dump things in.
You have to dump and wait, dump and wait
in smaller increments.
I'm also adding in one cup, or 226 grams,
of light brown sugar.
Brown sugar is slightly acidic.
It'll react with the baking soda.
And it also gives you a really moist, chewy cookie.
However, the cookie can have more spread.
And when that happens, just go like this.
So you have to have a little bit of granulated sugar in
with some of the brown sugar most of the time.
Right now, I'm spooning it in,
because when you pack it into a measuring cup,
which is how you have to do it with the measuring cup,
you're making more lumps.
It doesn't wanna fluff off as much, and it's annoying.
I'm spooning it in using a scale.
Now we're gonna mix this up on medium
until it is light and fluffy, about three minutes.
Maybe we'll scrape the bowl down, we'll see.
Pop that paddle attachment on and get to mixing.
While this mixes up, after I scrape the bowl down,
I'm gonna crack two eggs into a small bowl.
I do not want any crunchy shells
in my delicious, chewy, melt-in-your-mouth cookies.
Here we go.
This looks really good.
I just had to be sure.
If you start off with really soft,
wonderful room temperature butter,
and you're just dumping that in with the sugars,
sometimes it mixes up really nicely on its own.
If your butter's a little cold
and you have to cream it to begin with,
you're definitely gonna have to scrape the bowl down
at least once.
We all know it's more than once.
Two eggs.
That's how you check for shells,
because they always sneak their way through,
and even when you think you're watching.
Okay, back to mixing.
We're gonna add the eggs in one at a time.
And here, I'm just gonna tell you
there's a couple scrapes in this recipe,
but it's so worthwhile.
They're delicious,
there's no chill time,
and I love a cranberry white chocolate moment,
especially during the holidays,
but really any time of the year.
Second egg in.
And of course, I also want one tablespoon of vanilla.
This is one of my homemade batches.
So good.
Okay.
That looks nice.
All I have to do now is add some of the flour in
just to give it a head start.
And we're gonna be mixing on low
until it is almost combined.
I wanna see a good amount of flour streaked throughout,
because we still have to mix in all the fixins.
So come take a look at this.
This is very, like a shaggy mixture almost.
So you can see there's lots of flour in here.
It's not fully cohesive,
but I'm gonna scrape the bowl down.
Find all the unmixed nonsense at the bottom.
Here, I have 1 1/2 cups of dried cranberries.
I'm reserving a handful of them for later.
I'm sure you can guess why.
Dump those in.
One cup, or 180 grams, of white chocolate chips.
Also reserving a handful of them.
Time to give this a stir just so everything's combined.
And now the batter can finish mixing.
And I have to tell you,
the cranberries with their tartness
and the sweet white chocolate
and the brown sugar and butter all together,
so good.
Just wait.
That's it.
I only moved it to high for one second
to shake the batter off of the beater
and get it really nice and mixed,
in case you're wondering
I know people are watching and saying,
"He said mix on low,
"but I just saw him move it onto high."
And it's only because stuff
just gets caught in the middle of this,
and there's no cranberries or white chocolate there,
so you need to just shake 'em off.
Grab a triggered cookie scoop or two spoons,
and we're gonna plop these onto baking sheets
and get them into the oven.
All right, cookie scoop in hand.
I want about two tablespoons per cookie.
So you could plop 'em on just like that.
You can give 'em a quick roll if you want.
Visually, I want these cookies
to put their best foot forward,
so to make that happen,
I'm adding on the chocolate chips,
as well as the cranberries, towards the end of the bake.
White chocolate chips can just burn in the oven.
They caramelize.
They taste delicious,
but they don't look nice.
And the dried cranberries will darken up.
So they'll be not the vibe
of the red and white Christmas cookie we want.
By adding them on towards the end of the bake,
they'll retain their color, it'll all be good.
First batch is on the pan.
These are gonna go into the oven for 10 to 12 minutes.
And around the eight or nine-minute mark,
I'm gonna press in my cranberries and white chocolate chips.
You'll see.
(cheerful music)
Let your cookies cool in the pan for a few minutes,
then transfer to a wire rack to cool completely.
Mm, that is a delicious cookie.
The sweet white chocolate chips,
the tangy, chewy cranberries
in this chewy, amazing brown sugar-kissed cookie.
I hope you get a chance to make this recipe.
And if you liked this video,
check out my cookie playlist.
(cheerful music)