Dianna Mattson’s Special Recipe

Even though Dianna Mattson makes these scrumptious cookies for family and special friends during the holidays, they are great year-round. Check out the ever-expanding Dickens Station Cookbook at DickensStation.com.

Ingredients:

2 ¼ cups all-purpose flour

1 tsp.   baking soda

1 tsp.   salt

1 cup   butter (2 sticks)

¾ cup  granulated sugar

¾ cup brown sugar (packed)

1 tsp.   vanilla extract

2 large eggs

3 cups white chocolate chips, dried cranberries (chopped), and pecans (chopped). (Proportioned to taste. We use 1 cup of each.)

Instructions:

Preheat oven to 375°F

In a small bowl, combine flour, baking soda, and salt.

In a large mixing bowl, beat butter, granulated sugar, brown sugar, and vanilla extract until creamy.

Add eggs, one at a time, beating well after each addition.

Beat in the flour mixture gradually.

Stir in 1 cup each (or adjust to taste) white chocolate chips, dried cranberries (chopped), and chopped pecans.

Chill the dough for 5 minutes before scooping.

Drop onto parchment-covered baking sheets with a cookie scoop approx. 1 ½ inches apart.

Using a square of parchment, flatten dough balls with fingers to cookie-sized disks.

Chill again for 5 minutes on a cookie sheet.

Bake for 10 to 12 minutes or until golden brown.

Cool on baking sheets for 2 minutes, remove to a wire rack to cool completely.

Makes about 5 dozen cookies.

Credits:

Inspired by the Original Nestle Toll House Chocolate Chip Cookies Recipe on the back of the Semi-Sweet Morsels bag.