-3 cups all-purpose flour
-1 teaspoon baking soda
-3/4 teaspoon salt
-1 cup (8 oz./226g) unsalted butter (temp of butter will affect how flat. I prefer a colder butter)
-1 cup light brown sugar, firmly packed
-3/4 cup granulated sugar
-2 large eggs
-1 tablespoon vanilla extract
-3/4 cup chopped dried cranberries (170g)
-3/4 cup chopped dried apricots (170g)
-1 1/2 cups white chocolate chips (about 8 1/2 oz./240g) (I have also tried a half and half mix of white and dark chocolate, also very yummy)
1. Preheat oven to 350 degrees F/180 degrees C. Line 2 large rimmed baking sheets with parchment paper. (I use sillicone baking sheets)
2. Sift first 3 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add both sugars and beat until blended. Beat in eggs, 1 at a time, then vanilla. Add dry ingredients and beat just until blended. Using spatula, stir in cranberries, apricots, and white chocolate chips.
3. For large cookies, drop dough by heaping tablespoonfuls onto prepared sheets, spacing 2 1/2 inches apart. For small cookies, drop dough by level tablespoonfuls onto sheets, spacing 1 1/2 inches apart.
4. Bake cookies until just golden, about 16-17 minutes for large cookies and about 14 minutes for small cookies. Cool on sheets. (Of course the shorter the baking time, the chewier)