Overview
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Yield: ~32‑36 cookies (depending on size)
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Prep Time: ~20 minutes (+ if chilling dough: 30–60 min)
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Bake Time: 10–14 minutes
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Total Time: ~45–70 minutes
Ingredients
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¾ cup (170 g) unsalted butter, softened to room temperature
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¾ cup packed light or dark brown sugar
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¼ cup granulated sugar
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1 large egg, at room temperature
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2 teaspoons pure vanilla extract
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2 cups (250 g) all‑purpose flour (spooned and leveled)
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2 teaspoons cornstarch (optional — helps cookies stay tender)
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1 teaspoon baking soda
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½ teaspoon salt
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1 cup dried cranberries (plus a few extra for topping, optional)
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Optional mix‑ins (choose one or more): ¾ cup white chocolate chips, chopped nuts (pecans or walnuts), or a few dark chocolate chips
