White Chocolate Cranberry Cookies In A Pampered Chef Batter Bowl Food

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.

SOFT AND CHEWY WHITE CHOCOLATE CRANBERRY COOKIES

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 CRANBERRY COOKIES IN A PAMPERED CHEF BATTER BOWL

Steps:

• 1. Preheat oven to 375. In a large bowl
• 2. Combine butter, eggs, vanilla; mix until well blended. Add cookie mix and mix Until well blended. Drop scoops of dough (approx. 2 tablespoons) 2 inches apart onto cookie sheet. Flatten dough slightly using the back of a spoon or bottom of a glass. Bake 13-15 minutes until edges are golden brown. Cool 5 minutes; remove to cooling rack.

WHITE CHOCOLATE AND CRANBERRY COOKIES

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.

WHITE CHOCOLATE AND CRANBERRY COOKIES

Steps:

• Preheat oven to 375.
• Grease cookie sheet.
• In a large bowl, cream together the butter, brown sugar and white sugar.
• Beat in the egg and brandy.
• Combine the flour and baking soda; stir into the sugar mixture.
• Add the white chocolate chips and the Craisins.
• Drop by spoonful onto greased cookie sheet.
• Bake for 8-10 minutes.
• Remove from oven, cool on sheet for about a minute and then transfer to wire rack to finish cooling.

CRANBERRY-WHITE CHOCOLATE COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs, cranberry juice and vanilla. In another bowl, combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Fold in cranberries and vanilla chips. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° until edges begin to brown, 10-12 minutes. Cool for 2 minutes before removing to wire racks to cool completely., For glaze, microwave vanilla chips and shortening at 70% power until melted; stir until smooth. Drizzle over cookies.