white chocolate cranberry cookies

Makes 36 cookies
2 1/4 cups whole wheat flour
1 tsp baking soda
1/2 tsp salt
1 cup butter (room temperature)
3/4 cup sugar (Natural Cane Sugar)
3/4 cup packed brown sugar
2 eggs
2 tsp vanilla extract
1 tsp rum
3/4 cup white chocolate chips
1 cup dried sweetened cranberries

Preheat the oven to 375 degrees. Mix the dry ingredients, flour, baking soda, and sal, in a medium size bowl. Using a stand mixer, cream the butter and sugars together until light. Add the eggs, vanilla, and rum into the butter and mix until everything is incorporated. Slowly add the flour mixture, beating on low speed. Once all of the flour is mixed in, stir in the white chocolate chips and cransberries until evenly distributed. Drop an ice cream scoop sized dough on an ungreased baking sheets. Bake for 9-11 minutes on upper third rack, until the edges are golden brown. The center of the cookie should still look a bit doughie when it comes out of the oven. Let it cool on the sheet for about 10 minutes and transfer onto a cooling rack.