Everyone's Favorite Cookies

Why do I call this original recipe of mine Everyone's Favorite Cookies? Because it has at least one ingredient that everyone will love and is based on a traditional chocolate or white chip cookie. These make perfect gift cookies or homemade treats for you and your family (or just for you if you're feeling indulgent!). Replace any ingredients you don't like with your favorite. These freeze very well, too. Let me know what you think at thesoutherndish@gmail.com.

Everyone's Favorite Cookie
2 1/4 c. all purpose flour
1 t. salt
1 t. baking soda
2 sticks (1 c.) plus 2 T. butter (salted) or buttery spread, softened
3/4 c. Splenda brown sugar blend (or regular brown sugar, but for some reason, Splenda blend works best in these), firmly packed
3/4 c. white sugar
2 eggs
1 t. pure vanilla extract
1 c. sweetened dried cranberries
1 c. chopped pecans or walnuts
1 c. semi-sweet chocolate chips
1 c. white baking chips (the ones that say "real cocoa butter")
parchment paper

Preheat oven to 375. Line two cookie sheets with parchment paper for easy clean up and perfectly golden cookies. In one bowl, combine flour, salt, and baking soda and set aside. In a separate, large bowl, mix butter and both sugars. Beat with a mixer until creamy. Add eggs and beat well. Add vanilla and beat again. Slowly add flour mixture a bit at a time and mix until all is combined. Using a large spoon, stir in cranberries, nuts, and both types of chips. Drop by rounded tablespoons onto parchment-lined cookie sheets. Bake about 8 minutes until edges just begin to brown. These are best if they are not overcooked. The tops will still be very soft, but that is okay. After you remove them from the oven, let them rest on the pans for about 1 minute. Transfer cookies to wire cooling racks and allow them to cool completely. Repeat until all batter is cooked. Recipe yields 4-5 dozen cookies depending on size.