When I was at Carolina, we spent a lot of our time in the GMP. GMP, short for Grand Market Place, pronounced gimp. I feel like I could dedicate a whole week to USC/Russell House inspired posts. Chicken Finger Wednesdays. Fried chicken and mac + cheese Fridays. Grits and biscuit early kick-off Saturday mornings. The GMP had horrible/amazing music (you know, the old Britney Spears you hate, but secretly love singing), hit or miss food, and a little bit of every type of person. The collegiate watering hole.
One thing I remember loving was their cookies. They had the norms, you know, chocolate chip, oatmeal raisin. But then they had this special cookie, a white chocolate cranberry cookie. All year round. I loved it. We were like cookie monsters up in there. They had a slight crunch on the outside and a chewy, soft center. The perfect cookie, really. Now, I have no idea what was in those. I have no idea whether or not they actually made the batter. They were probably filled with shortening and diesel fuel. So, this is what we’re gonna do. We are going to make that cookie with yummy, natural ingredients. And every bite will be filled with Gamecock goodness.
white chocolate cranberry cookies
1 cup unsalted butter, room temperature
1 cup natural cane sugar
3/4 cup brown sugar (made with natural cane sugar), packed
2 tsp vanilla
1/2 tsp salt
2 1/2 cups unbleached all purpose flour
1 tsp baking soda
1 1/2 cups white chocolate chips
1 cup dried cranberries
Preheat oven to 375º. Using a mixer, beat butter, sugar, brown sugar, vanilla, and salt together until well combined. Add eggs and beat well. Stir the flour and baking soda together and gradually add it to the butter mixture. Beat until well combined. Stir in the white chocolate chips and cranberries. On a baking sheet lined with parchment paper, drop tablespoonfuls of batter a couple of inches apart and bake for 8 to 10 minutes or until the middle is set and the edges are golden. Allow to cool slightly before transferring to a cooling rack, a platter, or your mouth. This recipe will make around three dozen cookies, depending on how large or small you make them.
These cookies are neat because every once in a while, you’ll get a pretty tart cranberry and your mind says, “Okay. Halt. Sour.”, but then your thought is interrupted with the buttery sweetness of the white chocolate. It’s a wonderful combination.
Russell House, this cookie post is dedicated to you. Thank you for hosting me for so many doggone tired, hungry hours and for dealing with my friends and me laughing at ridiculous things while we ate turkey wraps, vegetarian chili (cheaper, eh?), and, of course, cookies.