|Cranberry-White Chocolate-Walnut Cookies|
For the Cookies:
2 ½C AP Flour
1t Baking Powder & Baking Soda
2 Sticks of Butter, Room Temperature
4oz Cream Cheese, Room Temperature
1C Light Brown Sugar
2 Eggs, Room Temperature
2C Toasted Walnuts, Chopped
2C White Chocolate Chunks
2C Dried Cranberries
2C Unsweetened Coconut, Toasted
1. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set it aside.
2. In the bowl of a standing mixer, cream the butter and both sugars together until light and fluffy, about 3 minutes. Add in the eggs, one at a time, beating until each one is incorporated before adding the next. Add in the vanilla. Reduce the mixer to low speed and gradually add in the flour mixture, until just incorporated. Gently beat in the chopped walnuts, white chocolate chunks, dried cranberries, and toasted coconut until they are incorporated throughout.
3. Refrigerate the dough for at least 24 hours.
4. Preheat the oven to 375 degrees and line baking sheets with silpats or spray with Pam. Scoop the dough into balls and bake them for 10-12 minutes. Remove from the oven and let the cookies cool on the baking sheet for 2-3 minutes. Finally, transfer to a wire rack until completely cool.