White Chocolate Chip Snickerdoodles

I hope everyone had a great weekend!  I had plans to make cookies for someone on Saturday morning but didn't have a particular recipe in mind.  Luckily, I have a friend who is equally obsessed with baking and always seems to find the best recipes.  A text from her suggesting the white chocolate filled snickerdoodles from Cookies & Cups was all I needed -- no need sort through the 500 recipes that I have starred in my google reader (phew).  Note to self, recipe organization could use some serious work.

Speaking of, Annie's Eats has a great post on how she organizes her recipes -- very helpful, now just need to sit down and do it!

Back to the cookies, I ended up making a basic snickerdoodle recipe and adding white chocolate chips -- eliminating the stuffing process and saving me a little time.  Win.  They turned out perfect, nice and crisp on the outside but super soft on the inside -- just the way I like 'em!

White Chocolate Chip Snickerdoodles

Yields:  16 to 18 cookies

Source:  adapted from Lovin' from the Oven

Ingredients

1/2 cup butter (1 stick), softened

1/2 cup granulated sugar

1/3 cup brown sugar

1 egg

1/2 teaspoon vanilla

1 1/2 cups flour

1/4 teaspoon salt

1/2 teaspoon baking soda

1/4 teaspoon cream of tartar

1/2 cup white chocolate chips

For rolling

2 tablespoons granulated sugar

1 teaspoon cinnamon

Directions

1. In a mixer fitted with paddle attachment, cream together the butter and sugars on medium speed until light and fluffy. Add the egg and vanilla and beat until smooth.

2. In another bowl, combine the flour, salt, baking soda, and cream of tartar.

3. Pour the dry ingredients into the wet ingredients and mix until just combined.  Stir in white chocolate chips.

4. Let the dough rest for an hour in the refrigerator (refrigerate for up to 24 hours).  Once you are ready to bake, preheat oven to 300 degrees.

5. In a small bowl, combine the sugar with the cinnamon for rolling.

6. Take about 2 1/2 tablespoons of the dough and roll it into a ball. Roll this dough in the cinnamon/sugar mixture and set two inches apart on an ungreased cookie sheet. Repeat for the remaining cookies.

7. Bake the cookies for 12 to 14 minutes and no more. The cookies may seem undercooked, but will set after they are removed from the oven.  Leave cookies on baking sheet for about 5 minutes before moving to cooling rack.  When the cookies have cooled they should be soft and chewy in the middle.