White Chocolate Cranberry Pretzel Cookies (Jumbles)

Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Yield: 2 dozen cookies


White chocolate chips, dried cranberries and pretzels come together surprisingly well in these soft, chewy cookies.
Ingredients

• 1 + 1/4 cups all-purpose flour 
• 1 teaspoon baking soda 
• 1/4 teaspoon salt 
• 1/2 cup unsalted butter, at room temperature 
• 1/3 cup plus 1 tablespoon granulated sugar 
• 1/4 cup light brown sugar 
• 1 egg, at room temperature 
• 1/2 teaspoon vanilla extract 
• 2 cups white chocolate chips 
• 1 cup salted pretzels, chopped into pieces a little bigger than the chocolate chips 
• 1/2 cup dried cranberries, chopped 

Instructions
Preheat the oven to 350 degrees F. Line 2 large baking sheets with silpats or parchment or lightly grease.
In a small bowl whisk the flour, baking soda and salt together.
In a separate, large mixing bowl or in a stand mixer with the paddle attachment beat butter on low speed. Add both sugars and beat on medium 3 - 4 minutes until light and fluffy. Beat in egg and vanilla.
On low speed slowly add the flour mixture. Once well combined use a wooded spoon to stir in the chocolate chips, pretzels and cranberries.
Place tablespoons of the dough in mounds on the cookie sheets about 2 inches apart. Bake 10 minutes or until lightly golden around the edges and set in the center.
Cool on wire racks. Store in tightly covered containers in a cool, dry place up to 1 week.