Ingredients
110g unsalted butter, softened
3/4 cup packed brown sugar
1 egg
2 tsp natural vanilla extract
Zest of 1 lemon
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
3/4 cup white chocolate chips
1 cup dried cranberries

1. Preheat oven to 180 degrees C.

2. In a large bowl, cream together the butter and brown sugar till smooth and fluffy. Gradually add the egg, vanilla extract and lemon zest and beat till well combined.

3. Sift together the flour and baking soda then mix into the creamed butter mixture, then add the white choc chips and dried cranberries and mix well.

4. Line a baking/cookie tray with non-stick baking paper and carefully scoop tablespoons of the mixture onto the tray, at least 5cm (2 inches) apart as these babies spread!

3. Bake for 8 to 12 minutes in the preheated oven (less if you prefer your cookies chewy, more if you want a little crunch), till they are well puffed, golden on top and nicely browned underneath. Remove the baking tray from the oven and leave the cookies to cool completely on the tray before removing them to a wire rack (be warned, these cookies are EXTREMELY soft and delicate till they have cooled down).