WHITE CHOCOLATE CRANBERRY COOKIES
Chocolate chip cookies get holidazzled with white chips, cranberries and almond flavoring.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 36
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. In large bowl, beat butter, brown sugar, granulated sugar, vanilla, almond extract and egg with electric mixer on medium speed until well mixed. Stir in flour, baking soda and salt. Stir in baking chips and cranberries.
- On ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
- Bake 12 to 15 minutes or until light brown. Cool 2 to 3 minutes; remove from cookie sheet to cooling rack.
Nutrition Facts : Calories 130, Carbohydrate 18 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 70 mg, Sugar 13 g, TransFat 0 g
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.
WHITE CHOCOLATE AND CRANBERRY COOKIES
I make a basic chocolate chip cookie dough, but use white chocolate chips, dried cranberries, and brandy (instead of vanilla). Great for Christmas time!
Provided by Diane Abed
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Brandy
Time 50m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and brandy. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.
Nutrition Facts : Calories 147.4 calories, Carbohydrate 21.9 g, Cholesterol 19.1 mg, Fat 6.1 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 3.7 g, Sodium 63.8 mg, Sugar 15.1 g
WHITE CHOCOLATE CRANBERRY COOKIES
These sweet cookies feature white chocolate and cranberries for a delightful taste. They add a perfect holiday feel to any cookie tray. -Donna Beck, Scottdale, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, beat butter and sugars until crumbly, about 2 minutes. Beat in egg and vanilla. Combine the flour, salt and baking soda; gradually add to butter mixture and mix well. Stir in cranberries and chips., Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 375° until lightly browned, 8-10 minutes. Cool for 1 minute before removing to wire racks.
Nutrition Facts : Calories 78 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 69mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
SOFT AND CHEWY WHITE CHOCOLATE CRANBERRY COOKIES
These White Chocolate Cranberry Cookies are incredibly thick, soft, chewy, and full of white chocolate chips and dried cranberries. Perfect for your holiday cookie tray!
Provided by Danielle
Categories Dessert
Time 25m
Number Of Ingredients 10
Steps:
- In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, mix the butter, brown sugar, and granulated sugar together for 1-2 minutes or until well combined. Mix in the eggs one at a time, then mix in the vanilla extract.
- Slowly add in the dry ingredients and continue mixing until just combined, making sure to scrape down the sides of the bowl as needed. Then mix in the white chocolate chips and dried cranberries until thoroughly combined.
- Cover the cookie dough tightly and transfer to the refrigerator to chill for at least 2 hours.
- Once the dough is almost chilled, preheat the oven to 350°F (180°C). Line large baking sheets with parchment paper or silicone baking mats and set aside.
- Remove the cookie dough from the refrigerator. Using a 1.5 tablespoon cookie scoop, scoop the cookie dough and drop onto the prepared baking sheets. Make sure to leave a little room between each ball of cookie dough as they will spread a little while they bake.
- Bake in separate batches at 350°F (180°C) for 10-12 minutes or until the edges of the cookies are lightly browned and the top is set. Remove from the oven and cool on the baking sheet for 5-10 minutes, then transfer the cookies to a wire rack to cool completely.
WHITE CHOCOLATE CHIP CRANBERRY OATMEAL COOKIES
I originally made these at the request of my old chorus director John Kelleher, who also worked at Seattle area Starbucks (I think he'd had the combo in a cookie there, once). I was surprised but very pleased they came out so tasty! These days, these are pretty much the only cookies which are requested and I make on a fairly regular basis.
Provided by Julesong
Categories Dessert
Time 30m
Yield 36 cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- In a large bowl using an electric mixer combine the sugar, brown sugar and butter; mix well to cream together.
- Add in egg and vanilla extract and mix until combined.
- Add the cinnamon, baking soda, salt and flour and mix well.
- Fold in the oatmeal, dried cranberries and white chocolate chips- making sure that all ingredients are uniformly distributed.
- Roll dough into 1-inch balls and place 3 inches apart onto a greased cookie sheet and bake at 375° for 10-12 minutes, just until the edges are lightly golden.
- Remove from oven and let cool for 2-3 minutes on the cookie sheet, then transfer cookies to cooling rack.
WHITE CHOCOLATE, CRANBERRY, AND MACADAMIA NUT COOKIES
Provided by Tyler Florence
Categories Cookies Mixer Berry Chocolate Fruit Nut Dessert Bake Christmas Thanksgiving Kid-Friendly Cranberry Macadamia Nut Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 36 (large) or 72 (small) cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Line 2 large rimmed baking sheets with parchment paper. Sift first 3 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add both sugars and beat until blended. Beat in eggs, 1 at a time, then vanilla. Add dry ingredients and beat just until blended. Using spatula, stir in cranberries, white chocolate chips, and nuts.
- For large cookies, drop dough by heaping tablespoonfuls onto prepared sheets, spacing 21/2 inches apart. For small cookies, drop dough by level tablespoonfuls onto sheets, spacing 11/2 inches apart.
- Bake cookies until just golden, about 18 minutes for large cookies and about 15 minutes for small cookies. Cool on sheets. Do ahead Can be made ahead. Store airtight at room temperature up to 2 days or freeze up to 2 weeks.
WHITE CHOCOLATE OATMEAL CRANBERRY COOKIES
Easy soft and chewy oatmeal cookies packed with white chocolate chips and dried cranberries. These White Chocolate Oatmeal Cranberry Cookies are a perfect treat for the holidays!
Provided by Danielle
Categories Dessert
Time 57m
Number Of Ingredients 12
Steps:
- In a large bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a handheld mixer), beat the butter, brown sugar, and granulated sugar until smooth. Mix in the egg and then the vanilla, scraping down the sides of the bowl as needed.
- Slowly add the flour mixture to the wet ingredients and mix until just combined. Add the oats, dried cranberries, and white chocolate chips and mix until fully combined.
- Cover the dough and refrigerate for at least 30 minutes.
- Preheat oven to 350°F. Line two large baking sheets with parchment paper and set aside.
- Using a 1.5-2 tablespoon cookie scoop, scoop the cookie dough and drop onto the prepared baking sheets. Roll the cookie dough into balls and very gently press down with your hand to flatten each ball of cookie dough slightly (make sure not to flatten them completely, just slightly).
- Bake in separate batches at 350°F for 10-13 minutes. Remove from the oven and allow to cool on the baking sheet for 5-10 minutes, then transfer to a wire rack to finish cooling.
CRANBERRY CHOCOLATE CHIP COOKIES
Make and share this Cranberry Chocolate Chip Cookies recipe from Food.com.
Provided by Pamela
Categories Drop Cookies
Time 25m
Yield 3 dozen
Number Of Ingredients 11
Steps:
- Cream together first 5 ingredients.
- Slowly add remaining ingredients and mix to combine.
- Drop by rounded Tablespoons onto cookie sheet.
- Bake at 350 degrees for 8-10 minutes or until golden brown. Cool on wire rack for a few minutes.
WHITE CHOCOLATE CRANBERRY OATMEAL COOKIES
White Chocolate Cranberry Oatmeal Cookies are chewy deliciousness in every bite. Perfect for eating as-is or dunking in cold milk!
Provided by April Woods
Categories Dessert
Number Of Ingredients 11
Steps:
- Using a stand mixer or electric hand mixer, cream together butter and sugar for two minutes.
- Add in eggs and vanilla and mix thoroughly.
- Add in flour, baking soda, and salt, scraping down sides as needed.
- Add in oats, then stir in dried cranberries and white chocolate chips.
- Form cookie dough into ¼ cup size balls and place 2 inches apart on cookie sheet.
- Bake at 350F for 12 - 14 minutes, until edges are a golden brown.
Nutrition Facts : ServingSize 2 cookies, Calories 137 kcal
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.
SOFT AND CHEWY WHITE CHOCOLATE CRANBERRY COOKIES
Soft and chewy white chocolate cranberry cookies are golden brown with crisp edges, quick and easy, and freeze well - the perfect holiday cookie.
Provided by Sam | Ahead of Thyme
Categories Cookies
Time 25m
Number Of Ingredients 12
Steps:
- Preheat oven to 325 F.
- In a small mixing bowl, combine flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer with paddle attachment fitted (or in a large bowl with a hand mixer), mix together brown sugar, granulated sugar, and melted butter until well mixed, about 1 minute.
- Add egg, egg yolk, and vanilla, then mix for 1 minute more. Scrape down the sides, then mix again. With the mixer running on low, add the dry ingredients and mix until just incorporated.
- Fold in dried cranberries, walnuts, and white chocolate chips.
- Roll out cookies into balls using about 2 tablespoons dough for each, then place 2 inches apart on a half sheet baking pan lined with a silicone baking mat or parchment paper.
- Bake for 15 minutes, rotating the tray about halfway through cook time.
- Let cool for 10 minutes, then transfer to a wire rack to cool 5 minutes further.
Nutrition Facts : ServingSize 1 cookie, Calories 168 calories, Sugar 14.5 g, Sodium 74.2 mg, Fat 8.8 g, SaturatedFat 4.1 g, TransFat 0 g, Carbohydrate 21.4 g, Fiber 0.7 g, Protein 2 g, Cholesterol 24.1 mg
CRANBERRY WHITE CHOCOLATE CHIP COOKIES
With a slightly crunchy exterior and a puffy, soft interior, this cookie satisfies both the crunchy and the soft cookie lovers. These look festive on a holiday cookie tray, but are delicious all year round! It's a creation born of several different recipes over the years. Using both butter and shortening is the secret to the dual texture. I hope you enjoy them as much as we do! :)
Provided by Tinkerbell
Categories Drop Cookies
Time 23m
Yield 36 cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 375°.
- In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
- In mixer bowl, cream butter, shortening, brown sugar, and granulated sugar.
- Slowly add eggs, almond and vanilla extracts and beat well to combine.
- Gradually add flour mixture to bowl and beat well.
- By hand, stir in chocolate chips and cranberries.
- Drop by rounded 2 teaspoonfuls (or a small #60 cookie scoop) 2" apart onto an ungreased baking sheet (I just line mine with parchment paper).
- Bake for 8-10 minutes, or until just slightly browned and set on top.
- Remove cookie sheet from oven and allow cookies to rest for 1-2 minutes.
- Transfer cookies to rack and cool before packaging. Store in an airtight container or Ziplock baggie.
Nutrition Facts : Calories 146.5, Fat 7.7, SaturatedFat 3.1, Cholesterol 15.6, Sodium 107.2, Carbohydrate 18, Fiber 0.4, Sugar 11.1, Protein 1.6
WHITE CHOCOLATE CHIP CRANBERRY COOKIES
I saw this on another website and they looked so good! The recipe says they can be quite rich, so you only need a few. You can also easily double the recipe and look like great food to share at potlucks and parties.
Provided by LDSMom128
Categories Drop Cookies
Time 1h
Yield 2 Dozen, 24 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, combine the flour, baking soda and salt. Stir well to combine.
- In a large bowl or your mixer, cream together the butter, water, brown sugar & white sugar until smooth. Beat in the egg and add the vanilla.
- Add the flour to the creamed mixture and stir well.Mix in the white chocolate chips and the dried cranberries.
- Drop by heaping teaspoons onto a non-stick cookies sheet, or use a small ice cream scooper.
- Bake for about 8-10 minutes. The best is to keep them just slightly undone, as they will finish for another minute on the pan after you've removed them from the oven. Allow to cool on a wire rack.
Nutrition Facts : Calories 125, Fat 5.7, SaturatedFat 2.5, Cholesterol 10.9, Sodium 46.1, Carbohydrate 17.1, Fiber 0.3, Sugar 10.9, Protein 1.3
CRANBERRY CHOCOLATE CHIP COOKIES
Steps:
- Heat oven to 350°F.
- Combine butter, brown sugar, sugar, eggs and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, baking soda and salt; beat at low speed until well mixed. Stir in cranberries and chocolate chips.
- Drop dough by rounded tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 10-12 minutes or until light golden brown.
Nutrition Facts : Calories 140 calories, Fat 7 grams, SaturatedFat grams, Transfat grams, Cholesterol 20 milligrams, Sodium 100 milligrams, Carbohydrate 20 grams, Fiber 1 grams, Sugar grams, Protein 1 grams
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