White Chocolate Cranberry Cookies

Last weekend I made muffins with white chocolate bits and dried cranberries. They were delicious! I just adapted my apple cinnamon walnut muffin recipe. I still had half a bag of both the craisins and white chocolate bits so I figured I might as well make cookies! I knew they would be extra good during the game tomorrow as well (although 4 seem to be missing from the cooling rack right now…). I found two similar recipes online that I liked on Food Network and Taste of Home and just did some combining and tweaking. This is what I recommend…

This recipe will make 2 dozen cookies

mmcookies

Ingredients

  • 1/2 cup unsalted butter, softened (that is one stick!)
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 tsp vanilla extract
  • 1 large egg
  • <1 tsp salt
  • 1 1/2 cups all-purpose flour
  • 1 healthy pinch of salt
  • ~ 1 cup craisins
  • ~1 cup white chocolate chips
  • ~1/2 cup chopped walnuts (I had an open bag so I added them. One of the recipes I was looking at called for chopped macadamia nuts…I’m guessing most regular American women don’t have macadamia nuts lying around). I do think the nuts give a nice crunch texture but they certainly aren’t necessary.

batter

Directions

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. (Being a typical Brooklynite, I don’t own 2 baking sheets so I just baked 2 separate batches).

With an electric mixer (I used my old handheld Sunbeam Mixmaster Junior! Thanks Dad!), cream the butter and both sugars together until smooth. Add the vanilla and egg, mixing well. In a separate bowl sift together the flour, baking soda and salt. Spoon the flour mixture gradually into the creamed sugar mixture and continue mixing. Once all combined,  stir in the cranberries, white chocolate chips and  walnuts. Drop by heaping spoonfuls onto the baking sheet(s), about 2 inches apart. Bake until lightly golden on top and the edges are set, 12 to 15 minutes (I think I was right on the 14 dot). Cool on the sheet about 2 minutes, and then transfer to a wire rack to cool completely. (note: store in an airtight container for up to 2 weeks.)

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