White Chocolate Cranberry Cookies
My brother Nathan is back at university and recently celebrated his birthday last month, so I bought some groceries (couple student food essential items) and made him some cookies to take back to his dorm room. I was always jealous of the other kids in my residence who got food from their families, so I thought this would be a nice treat.
The recipe is a slight variation of my white chocolate macadamia nut cookies, only I omitted the nuts and used cranberries. Okay, I’ll cave and admit that I cheated and used Craisins instead of fresh. I’m not sure how fresh cranberries will hold up, but you are welcome to try it out yourself. I like to use fresh cranberries in scones and they tend to burst from the heat, so be warned that they may act in a similar matter!
White Chocolate Cranberry Cookies
Ingredients:
- 1 cup soften butter/margarine
- 3/4 cup white sugar
- 3/4 cup brown sugar, firmly packed
- 2 eggs
- 2 tsp vanilla extract
- 2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups white chocolate, chopped (or white chocolate chips)
- 3/4 cup Craisins, or other dried cranberry fruit
Directions:
- Preheat the oven to 350*F.
- Sift together flour and baking soda and set aside.
- Combine butter/margarine, brown and white sugar and in a separate bowl and mix until well blended. Add eggs and vanilla until well blended.
- Slowly add flour mixture and beat on low speed until just incorporated. Hand mix white chocolate chips and Craisins/dried cranberries into dough.
- Place heaping tablespoons of dough on greased cookie sheets and bake until tops are lightly golden, about 10-12 minutes.
- Let cookies cool for 5 minutes on cookie sheet and transfer to wire racks to cool completely.
Enjoy! (Nathan sure did!)