Cranberry White Chocolate Chip Cookies

https://sallysbakingaddiction.com/soft-baked-white-chocolate-chip-cranberry-cookies/#tasty-recipes-76856

3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature

3/4 cup (150g) packed light or dark brown sugar (I use dark)

1/4 cup (50g) granulated sugar

1 large egg, at room temperature

2 teaspoons pure vanilla extract

2 cups (250g) all-purpose flour (spooned & leveled)

2 teaspoons cornstarch (cornflour)

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup (135g) white chocolate chips, plus a few extra for garnish

1 cup (140g) dried cranberries, plus a few extra for garnish

Instructions

In a large bowl using a handheld mixer or stand mixer with paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium speed until combined and creamy, about 2 minutes. Beat in the egg and vanilla. Scrape down the sides and bottom of the bowl and beat again as needed to combine.

In a separate bowl, whisk the flour, cornstarch, baking soda and salt together. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be soft and thick. Add the white chocolate chips and dried cranberries and beat on low speed until combined. Cover dough tightly and chill in the refrigerator for at least 1 hour and up to 3-4 days. Chilling is imperative to prevent the cookies from over-spreading.

Remove cookie dough from the refrigerator. If the cookie dough chilled longer than 3-4 hours, let it sit at room temperature for about 30 minutes. This makes the firm cookie dough easier to scoop and roll.

Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.

As the oven preheats, scoop and roll dough, about 1.5 Tablespoons of dough each, into balls. The dough may be slightly crumbly, but will come together as you work it with your hands. Arrange dough balls 3 inches apart on the prepared baking sheets.

Bake for 11-12 minutes or until lightly browned around the edges. The centers will still look soft. If cookies didn’t spread much, lightly bang the the baking sheets on the counter a couple times while the cookies are still warm. They’ll stretch and deflate.

Allow cookies to cool on the baking sheet for 5 minutes. During this time, press extra white chocolate chips and dried cranberries into the warm tops. This is optional and only for looks. After 5 minutes, transfer to a wire rack to cool completely.

Cookies stay fresh covered at room temperature for up to 1 week.

Chicken Cheesesteak Skillet

2 tablespoons olive oil divided

1 yellow onion halved and thinly sliced

1 red bell pepper thinly sliced

1 green bell pepper thinly sliced

1 1/4 pounds boneless skinless chicken breasts thinly sliced

1 1/2 teaspoons Italian seasoning

1/2 teaspoon smoked paprika

Kosher salt and fresh ground black pepper to taste

1 cup shredded cheese

Heat a tablespoon of olive oil in a large skillet over medium-high heat. When the oil is hot add in the sliced peppers, onion, and plenty of salt and pepper. Sauté the vegetables until they are very tender and then remove them from the skillet and onto a plate.

Add the remaining tablespoon of olive oil to the skillet. Add the sliced chicken in along with the Italian seasoning, smoked paprika, salt and pepper. Move it around so that it's in a single layer and then let it cook without moving it for a couple minutes so that it browns.

Continue to sauté the meat until it's fully cooked then add the onions, peppers and any juices left on the plate back into the skillet. Stir everything together and top it with the shredded cheese.

Cover the skillet with a lid until the cheese has melted.