Makes about 4 dozen cookies
2 1/2 c. all purpose flour
2 tsp. baking soda
1 (3.4-3.56 oz) box of vanilla pudding
1 1/2 stick of butter, softened
1/2 c. granulated sugar
1 c. brown sugar
2 large eggs, room temperature
2 tsp. vanilla extract
1 tbsp. honey
3/4 c. white chocolate chips (+ 1/4 c. for sprinkling on top)
3/4 c. dried cranberries (+ 1/4 c. for sprinkling on top)
In a medium bowl, combine flour, baking soda, and vanilla pudding- set aside. In the bowl of a stand mixer, fitted with paddle attachment, cream together (on medium speed) butter and both sugars until fluffy (about 5 minutes). Then add eggs, one at time, vanilla and honey. Scrape down sides. Then reduce to low speed and add flour mixture (dry ingredients). Combine until just incorporated. Finally add white chocolate chips and dried cranberries.
Line baking sheet with baking mat, aluminum foil, parchment or wax paper. Scoop out 1 inch, large cookie dough balls onto sheet (roll between the palm of your hands for a nice round shape). Press a few extra chips and cranberries on to top of cookie dough balls. Pressing down slightly to flatten. Space the cookies 2 inches apart and bake for 8-10 minutes. Let cool for 5 minutes before transferring to cooling rack. Store in air tight container.