SOFT-BAKED WHITE CHOCOLATE CRANBERRY COOKIES
You'll love these white chocolate chip cranberry cookies because they're soft-baked, wonderfully chewy, have extra vanilla, plus they combine sweet white chocolate morsels with tart dried cranberries. Set aside 1 hour to chill the dough in the refrigerator before baking.
Provided by Sally
Categories Cookies
Time 1h30m
Number Of Ingredients 11
Steps:
- In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium speed until combined and creamy, about 2 minutes. Beat in the egg and vanilla. Scrape down the sides and bottom of the bowl and beat again as needed to combine.
- In a separate bowl, whisk the flour, cornstarch, baking soda and salt together. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be soft and thick. Add the white chocolate chips and dried cranberries and beat on low speed until combined. Cover dough tightly and chill in the refrigerator for at least 1 hour and up to 3-4 days. Chilling is imperative to prevent the cookies from over-spreading.
- Remove cookie dough from the refrigerator. If the cookie dough chilled longer than 3-4 hours, let it sit at room temperature for about 30 minutes. This makes the firm cookie dough easier to scoop and roll.
- Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
- As the oven preheats, scoop and roll dough, about 1.5 Tablespoons of dough each, into balls. The dough may be slightly crumbly, but will come together as you work it with your hands. Arrange dough balls 3 inches apart on the prepared baking sheets.
- Bake for 11-12 minutes or until lightly browned around the edges. The centers will still look soft. If cookies didn't spread much, lightly bang the the baking sheets on the counter a couple times while the cookies are still warm. They'll stretch and deflate.
- Allow cookies to cool on the baking sheet for 5 minutes. During this time, press extra white chocolate chips and dried cranberries into the warm tops. This is optional and only for looks. After 5 minutes, transfer to a wire rack to cool completely.
- Cookies stay fresh covered at room temperature for up to 1 week.
OATMEAL, CRANBERRY AND CHOCOLATE CHUNK COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 46m
Yield 12 cookies
Number Of Ingredients 13
Steps:
- Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. In a stand mixer fitted with a paddle attachment, beat the butter and sugars together until light and fluffy, about 1 minute. Add the egg and vanilla and beat until smooth. With the machine running, gradually add the flour mixture. Add the oats, cranberries and chocolate chunks. Mix until just incorporated (dough will be stiff). Using a 4-ounce cookie scoop, scoop slightly rounded mounds of the dough into 12 (2-inch-diameter) balls. Arrange 6 balls of dough, spaced evenly apart, on each baking sheet. Using the back of a spoon, flatten the tops slightly and bake until the cookies are slightly golden on the edges, about 13 to 15 minutes. Allow the cookies to cool on the baking sheet for 20 minutes before serving.
WHITE CHOCOLATE CRANBERRY COOKIES
Steps:
- Preheat the oven to 350 degrees F. Line 2 baking sheet with parchment paper.
- With an electric mixer, cream the butter and both sugars together until smooth. Add the vanilla and egg, mixing well. Sift together the flour and baking soda. Spoon the flour mixture gradually into the creamed sugar mixture. Stir in the cranberries, white chocolate chips and macadamia nuts. Drop by heaping spoonfuls, about 2 tablespoons, onto the prepared baking sheets, 2 inches apart. Bake one sheet at a time until lightly golden on top and the edges are set, 12 to 15 minutes. Cool on the sheet about 5 minutes, and then transfer to a wire rack to cool completely. Store in an airtight container for up to 2 weeks.
DOUBLE CHOCOLATE CRANBERRY COOKIES
Super chocolaty cookie that has a nice pop of red and some chewy bits. Good for holiday gifts!
Provided by Jennifer Cheng
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 40m
Yield 72
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets.
- Sift flour, cocoa, baking soda, and salt together in a bowl.
- Cream butter, brown sugar, and white sugar together with an electric mixer in a large bowl. Add eggs, one at a time, mixing after each addition. Mix in vanilla extract. Gradually add flour mixture until combined. Mix in cranberries and chocolate chips.
- Place rounded tablespoonfuls of dough 2 inches apart on the prepared cookie sheets. Flatten each ball slightly with a fork.
- Bake in the preheated oven until cookies are soft and tops are no longer glossy, 12 to 14 minutes. Let cool for 5 minutes on the cookie sheet, then remove to a cooling rack to cool completely.
Nutrition Facts : Calories 81.8 calories, Carbohydrate 12 g, Cholesterol 11.9 mg, Fat 3.9 g, Fiber 0.6 g, Protein 0.9 g, SaturatedFat 2.3 g, Sodium 37.4 mg, Sugar 7.9 g
CRANBERRY-CHOCOLATE CHUNK COOKIES
There must have been some magic baking up in the Betty Crocker Kitchens when this recipe was developed, because this deceptively simple cookie is about to steal the show (and your heart). Perfect for bake sales, book clubs, Christmas cookie exchanges and anything in between, this genius recipe will disappear in almost the same short amount of time it takes to make them-maybe even faster. To keep it simple, we started with Betty Crocker's sugar cookie mix, added a few heaps of dark chocolate chunks, tossed in dried cranberries and for a dazzling finish we sprinkled these confections with coarse sparkling sugar. We could have picked a different dried fruit, but the sweet-tart cranberries balance out the rich dark chocolate so perfectly that we'd say this combination is a match made in flavor heaven. Plus, with just 20 minutes of prep, you can make this always-impressive cookie in almost no time flat!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 28
Number Of Ingredients 5
Steps:
- Heat oven to 375°F.
- Make dough as directed on pouch for drop cookies. Stir in chocolate chunks and cranberries. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. Sprinkle sugar on tops.
- Bake 10 to 12 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Store in airtight container.
Nutrition Facts : Calories 160, Carbohydrate 21 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Cookie, Sodium 80 mg, Sugar 13 g, TransFat 0 g
CRANBERRY CHOCOLATE COOKIES
Make and share this Cranberry Chocolate Cookies recipe from Food.com.
Provided by alleycatb
Categories Drop Cookies
Time 25m
Yield 48 cookies, 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 f degrees grease cookie sheet and set aside. Place cranberries and orange juice in a microwave safe bowl. Cover with celephane. Microwave until warm, 1-2 minutes.
- In another bowl mix flour and cocoa, baking soda and salt.
- On a large bowl, beat butter and both sugars until mixed. beat in eggs an vanilla. Add flour mixture until just mixed. Stir in chocolate chips and the cranberry mix.
- Drop tablespoonfuls of dough about 1 inch apart on greased cookie sheet. Bake until cookie edges are firm (about 10 minutes.) Cool for 5 minutes on the cookie sheet and then remove to wire rack. Store at room temp for up to 3 days or in the freezer up to 1 month.
Nutrition Facts : Calories 167.9, Fat 8.6, SaturatedFat 5.2, Cholesterol 32.9, Sodium 124.6, Carbohydrate 22.8, Fiber 1.4, Sugar 14.9, Protein 2.1
WINNING CRANBERRY CHIP COOKIES
Chock-full of cranberries, chocolate chips and nuts, these cookies are fun to eat. They offer a change of pace from traditional Christmas cookies...but don't wait until December to make them. My family requests them all year-round.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 6 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar. Add eggs and vanilla; mix well. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well. Stir in chocolate chips, cranberries, pecans and toffee bits if desired (dough will be stiff)., Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Flatten slightly. Bake at 350° for 11-14 minutes or until set and edges are lightly browned. Cool for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 82 calories, Fat 5g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 39mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.
QUICK CRANBERRY CHIP COOKIES
I received these delightful cookies for Christmas a few years ago. I was watching my diet, but I couldn't stay away from them! The tart cranberries blend beautifully with the sweet chocolate and vanilla chips. -Jo Ann McCarthy, Canton, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 6 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. In a large bowl, cream butter, shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in the chips, cranberries and pecans. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 9-11 minutes or until golden brown. Cool on pans 2 minutes before removing to wire racks.
Nutrition Facts : Calories 97 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 48mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
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CRANBERRY-CHOCOLATE COOKIES RECIPE | KING ARTHUR BAKING
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4.8/5 (17)Total Time 22 minsServings 24Calories 160 per serving
- Preheat the oven to 350°F. Lightly grease two baking sheets, or line with parchment paper., In a large bowl, beat together the butter, sugar, orange juice, vanilla, baking powder, baking soda, and salt., Beat in the egg until combined; scrape the sides and bottom of the mixing bowl., Add the flour, mixing until smooth.
- Stir in the chocolate chips or chunks, cranberries, and nuts., Drop the dough by the tablespoonful onto the prepared baking sheets; a tablespoon cookie scoop works well here., Bake the cookies for 12 to 14 minutes, until just beginning to brown around the edges.
- They won't look set in the center; that's OK., Remove them from the oven, and let them cool on the pan.
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