I know everybody has their own preference on how they like their cookies… some like them crispy, some like them soft, and well, some just eat them raw.
I’m not a fan of eating raw cookie dough – I can’t get over the fact that I’m eating raw eggs, and the texture weirds me out a little. I don’t like my cookies crispy either. When I think “cookies”, I think of soft and chewy cookies… not hard and crispy that may break a tooth when you bite into it.
That being said, I’m definitely a fan of soft and chewy cookies. When I say “soft and chewy”, I don’t mean gooey and half-raw in the middle to where it starts to break apart when you hold it with two fingers… I mean medium-well done and with a soft center.
Now that we’ve got my definition of “what a good cookie should taste like” out of the way, here’s a little story behind why I was so excited to make these cookies today:
At the place I work at, the only place to get something within the building that’s open late is Subway. For those that need a little reminder, Subway doesn’t just make subs. They also makes cookies… pretty good ones in fact. Even though they do have classic chocolate chip cookies, M&M cookies, and white chocolate macadamia nut ones, my favorite is their white chocolate chip and cranberry cookies.
Don’t get me wrong, every once in a while I love to indulge in some good ole fashioned chocolate chip cookies, but for some reason, their white chocolate cranberry ones are the only ones I eat there. The sweetness of the chocolate with the slight tartness of the cranberries are a match made in heaven… not the mention they’re always soft and chewy, just the way I like it.
In my opinion, these cookies come pretty dang close to the ones from Subway. They hold up pretty well in the freezer too, so save some dough and you can have yummy cookies within 8 minutes at a later time!
- 1.5 sticks of unsalted butter at room temperature
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg at room temperature
- 2 teaspoons vanilla extract
- 2 cups flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup white chocolate chips
- 3/4 cup dried cranberries
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
- In a bowl, combine the flour, cornstarch, baking soda, and salt.
- Using an electric mixer, cream the butter and the sugars at medium speed until fluffy. Mix in the egg and vanilla extract. Turn the speed down to low, and slowly add the flour mixture to the butter mixture. Mix until thoroughly combined.
- Stir in the white chocolate chips and cranberries.
- Cover and let it sit in the refrigerator for about an hour.
- Drop balls of cookie dough onto the lined baking sheet and bake for 8 minutes. It is important not to bake for more than 9 minutes. Remove from oven and cool on a wired cooling rack.
Note: like I mentioned before, these unbaked cookie dough balls freeze pretty well. I saved some and put them in a freezer Ziploc bag for next time :)
Recipe from Sally’s Baking Addiction