Strawberries and Cream Cookies

3 cups all-purpose flour ¾ tsp. baking soda ¼ tsp. salt 1 cup unsalted butter, softened 1¼ cup granulated sugar ¼ cup light brown sugar, packed 1 Tbsp. pure vanilla extract 2 large egg, room temperature 2 cups white chocolate chips 1-2 1oz bags freeze dried strawberries Preheat oven to 325°F. Line two cookie sheets with parchment paper and set aside. In large bowl, whisk together flour, baking soda and salt. Set aside. In bowl of stand mixer, affixed with paddle attachment, add butter and sugars. Mix on medium-high speed until light and fluffy, about 3 minutes. Scrape down sides as needed. Add in egg, one at a time, beating well after each addition. Add vanilla. Mix well. Switch to low speed and add flour mixture until just combined. Add chips and 1 bag of strawberries. Mix until just combined. Then, if you feel like it needs more, add second bag of strawberries and mix again. I use two for mine, but some people think it’s a little strong. Use cookie scoop to scoop dough. Place dough a few inches apart on prepared cookie sheets and lightly flatten. Cookies will not spread much during baking. Bake cookies 12-14 minutes, or until edges start to turn light brown. Let cookies sit on cookie sheet for 5 minutes before transferring to wire rack to finish cooling completely.