Everything-But-The-Sink Christmas Cookies

Christmas is in full swing around here. The house is decorated, the presents wrapped beneath the tree, the air filled with the special Christmas tree smell that can only be had by a real tree. Carols echo softly through the Cottage, ok ok I admit it most of them are impromptu solos sung by yours truly- ok yes that was me dancing through the store the other day well lip singing to someone on the radio. Yes, I admit it. I have it bad. #ChristmasFever

Anywho, Brianna has been watching Christmas movies -It just wouldn't be the same without her sappy Christmas movies thrown in with my classic favorites- and it has put me in the baking mood. Unfortunately, I forgot to stock up on my favorite goodie ingredients so I had to scrounge... Enter Everything-But-The-Kitchen Sink Christmas Cookies. These things are seriously A-M-A-Z-I-N-G! Loaded with cranberries, milk and white chocolate, and crushed candy canes, they practically spell Christmas. You have to try them to understand. *No dad, I can't deliver* So with no further ado, the recipe.

Ingredients:
2 1/2 Cups flour
1 Cup butter
1/4 Cup crushed candy canes
1/2 Cup milk chocolate
1/2 Cup white chocolate
1 Cup Cranberries
1 Teaspoon baking soda
1/2 Teaspoon salt
1 Teaspoon vanilla
1 Cup raw sugar
2 Eggs

Related Article: Crushed Candy Cane Cookies

Directions:
Place butter in an electric mixer and beat until fluffy, add sugar. Beat until well combined and add eggs and vanilla. In a medium size bowl mix flour, baking soda, and salt. Cook cranberries on low in a 1/2 cup of water until warm. Add dry ingredients to the wet ingredients a cup a time until well combined. Add chocolate and broken candy canes. Gently stir in cranberries. Spoon tablespoons of dough on to a cookie sheet bake at 375 for 8-10 minutes. Remove from oven and allow to cool for 5 minutes.