I use the same cookie batter for my chocolate chip, crazy and raisin cookies. Always use softened butter; it beats up fluffier than cold butter. When shaping the cookies, do not press the dough together, form a loose ball and never press them down. Then you will always have crispy cookies with a soft interior. For this same reason, don’t make the cookies too small. One batch should yield about fifteen, maximum twenty cookies, depending on the amount of chocolate, dry fruit or nuts you added to the batter.
FRUITY WHITE CHOCOLATE COOKIES
1/2 cup butter, softened
1/2 cup sugar
1/4 cup light brown sugar
1 tsp vanilla
1 egg
1-1/2 cups flour
1/2 tsp soda [no more]
1/2 tsp salt
3/4 cup dried cranberries
1 cup dried mangoes, chopped
1 cup good quality white chocolate chips
• In a large bowl beat the butter, sugars, vanilla and egg light and fluffy.
• In a separate bowl sift together the flour, soda and salt.
• Add the flour mixture to the butter mixture and combine.
• Stir in the dried fruits and the white chocolate chips.
• Drop 2 inches apart with heaping tablespoon, on parchment lined baking sheets.
• Bake at 350F for 12 to 15 minutes until lightly browned.
• Allow cookies to solidify before moving them to a wire rack.
• Makes 20
