Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, allowing some of the paper to hang over the sides. Lightly grease the parchment paper and any exposed parts of the pan.
- In a large, microwave safe bowl, melt the unsalted butter. Once melted, pour the butter into a large mixing bowl. Add both the light brown sugar and the granulated sugar to the warm butter. Whisk them together until the mixture is smooth and well combined.
- Crack the egg into the sugar mixture and pour in the vanilla extract. Whisk vigorously for about a minute until the mixture becomes lighter in color and slightly glossy.
- Gently sprinkle the all purpose flour, baking powder, and salt over the wet ingredients. Using a rubber spatula, fold the dry ingredients in until just a few streaks of flour remain.
- Add the dried cranberries and most of the white chocolate chips to the batter, reserving a small handful of each to sprinkle on top. Fold them in gently until evenly distributed.
- Scoop the batter into the prepared baking pan. Using your spatula or the back of a spoon, spread it into an even layer. Sprinkle the reserved cranberries and white chocolate chips evenly over the top.
- Bake for 25 to 30 minutes. You’ll know they’re done when the edges are set and a light golden brown, and a toothpick inserted into the center comes out with a few moist, fudgy crumbs attached.
- Remove from oven and place on a wire rack to cool completely before slicing.
Nutrition
Calories: 220kcalCarbohydrates: 30gProtein: 3gFat: 11gSaturated Fat: 6gCholesterol: 30mgSodium: 40mgPotassium: 40mgFiber: 1gSugar: 18gCalcium: 10mgIron: 0.5mg
Notes
Storage tip: Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months. Reheat in microwave for 10 to 15 seconds, or warm in a 300°F oven for 5 minutes.
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