Be sure to take them out right before they're actually done. Store in an airtight container with a piece of bread to keep them soft. I think these would be a great Christmastime treat, also.
Cranberry White Chocolate Cookies
INGREDIENTS
1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1 tablespoon brandy (I used vanilla instead)
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
3/4 cup white chocolate chips
1 cup dried cranberries (I used cherry flavored Craisins)
DIRECTIONS
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. (At this point, I refrigerated them overnight. I think it helps with the texture of the cookie, so I always do this if I have time.)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.
**If anybody has a secret trick to the recipe I'm looking for, please do share!!
1 comment:
I love cranberry and white chocolate together - especially in a cookie! I have one from around Christmas time that I love!
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