Though I claim to be a Slashfoodie, I can't bake to save my life. I try. I really give it my best shot every time I slip into that stained apron and 4" stiletto heels so I can comfortably reach the countertop, but nine times out of 10, the results of my efforts are always a far cry from whatever is photographed in the cookbook from which I bake. I just don't have the discipline to get all my ingredients together and I really don't have the patience to measure everything so...exactly.

Thankfully, drop cookies based on classic chocolate chip are made for people like me because they're fairly forgiving. Granted, you can't go throwing things on a whim into a mixing bowl and just hope for the best. You still have to measure a few things, and you can't leave basic chemical things out like butter, eggs, and other leaveners that affect the cookie's texture, but adding and substituting flavorings is not a problem. Dried cranberries and white chocolate chunks in place of plain old chocolate chips? That's perfect for the devil who bakes frauda and needs to turn something out for 1) the Holidays and 2) a Cookie-a-Day challenge.

These White Chocolate Chunk and Cranberry Cookies quite possibly the easiest cookies to make that still say "Holidays!" Recipe after the jump:

Cranberry White Chocolate Chunk Cookies

Preheat oven to 350.

In a large bowl, sift together 1½ c all-purpose flour, ½ tsp baking soda, and ¼ tsp salt.

In your badass pink KitchenAid Stand Mixer (we can't guarantee results if your KitchenAid Mixer isn't pink), cream together ½ c. softened butter (1 stick) and ½ c each of white and light brown sugars. Add 1 egg and ½ tsp vanilla.

Stir flour mixture into butter/sugar mixture until well-combined, then stir in ¾ c. each of dried cranberries and white chocolate chunks. Drop by teaspoonfuls onto ungreased baking sheet and bake for 8-10 minutes.

Makes a lot, depending on how big your teaspoons are.