Wednesday, December 11, 2013

Cranberry White Chocolate Cookies

It's that time of year...where I take cookies everywhere I go.  To Bible study.  To my daughter's school.  To multiple cookie exchanges.  To my children...because they want to "bake something fun."  I've taught them well.

But I get bored with the same 'ol, same 'ol cookies.  So I made up a new one.  White chocolate cranberry cookies!

Of course.  The tart, red Craisins are so good with the sweetness from the white chocolate.

These were great and extremely easy. Beat the butter and sugar, add the eggs and vanilla, dump in the remaining ingredients and mix until just combined (if you overmix your dough, your cookies will taste like cake instead of soft, fluffy cookies) and scoop on a baking sheet.

I always line my baking sheet with parchment paper so I don't have to scrub my baking sheets.  It makes cookie-baking less annoying.

Pillowy, tender and soft on the inside, a little crunch on the outside...chewy Craisins and melty white chocolate chips.  You really should make these soon.  Your kids will love them, I promise.

Cranberry White Chocolate Cookies
Adapted from my White Chocolate-Macadamia Nut Cookies

2 sticks butter, softened
1 1/2 cups sugar
1 cup brown sugar
2 tsp vanilla extract
2 eggs
3 cups flour
1/2 tsp baking soda
3/4 tsp salt
12 oz. bag (about 2 cups) white chocolate chips
1 1/2 cups dried cranberries (I used Craisins)

Beat together the butter and sugars until combined and fluffy.  Add the vanilla and eggs and mix until combined.  Add the remaining ingredients and mix until just combined.  Don't overmix at this point.  Drop on a baking sheet and bake in a 350 degree oven for 8-10 minutes, until just done.  They will look a little underbaked when you take them out but will set up as they cool.

1 comment:

Dottie Edwards said...

Chess cake--a recipe I got from your grandma years ago. Whenever i make it in St. Louis, people always call it--gooey butter cake, which is a St. Louis specialty.