Cranberry Almond White Chocolate Chunk Cookies Recipes

CRANBERRY ALMOND WHITE CHOCOLATE CHUNK COOKIES

Steps:

• Preheat oven to 350 degrees.
• Spread coconut out in an even layer on a baking sheet. Bake for 3-4 minutes, stirring once, until coconut is light brown in color. Watch closely! Set aside.
• In the bowl of an electric mixer, cream butter and sugars together on medium speed until smooth. Add eggs one at a time, and then vanilla and almond extract.
• In a separate bowl, mix flour, baking soda, salt and oats. Gradually add to the mixing bowl on medium low speed until a dough forms. Add the toasted coconut, dried cranberries, white chocolate, and almonds and mix until evenly distributed.
• Scoop 1/4 cup size cookie dough balls onto a parchment lined baking sheet (six per sheet).***
• Bake for 12-15 minutes or until edges are nice and brown and center is just done. Allow to cool on the baking sheet for a few minutes before transferring them to a cooling rack.

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.

CRANBERRY ALMOND WHITE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F. Line 2 baking sheets with silicone baking mats or parchment paper. Set aside.
• In a medium bowl, combine the flour, cornstarch, baking soda, and salt. Set aside. In a large bowl using a hand-held mixer or stand mixer with the paddle attachment, beat the butter, brown sugar, and sugar together on medium speed until combined and creamy- about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed.
• Add the eggs and vanilla. Scrape down the sides and bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients into the wet ingredients in about 1/4 cup increments (for less mess) until just combined. The cookie dough will be thick and sticky.
• With the mixer on low, beat in the cranberries, almonds and chocolate chips. Gently roll balls of dough, 2 Tablespoons of dough each, into balls without compacting them. I find that using a cookie scoop works best- here's the one I own and LOVE. Bake for 11 minutes, until golden brown around the edges. The cookies will look soft.
• Allow the cookies to cool for 5 minutes on the baking sheet before transferring to a wire rack to finish cooling. If desired, while the cookies are still warm, press a few extra cranberries and chocolate chips into the tops. Cookies stay fresh covered at room temperature for up to 1 week.

OATMEAL CRANBERRY WHITE CHOCOLATE CHUNK COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time. Combine oats, flour, salt, and baking soda; stir into butter mixture one cup at a time, mixing well after each addition. Stir in dried cranberries and white chocolate. Drop by rounded teaspoons onto ungreased cookie sheets.
• Bake for 10 to 12 minutes in preheated oven, or until golden brown. Cool on wire racks.

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 CRANBERRY COOKIES

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.

CRANBERRY-CHOCOLATE CHUNK COOKIES

Steps:

• Heat oven to 375°F.
• Make dough as directed on pouch for drop cookies. Stir in chocolate chunks and cranberries. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. Sprinkle sugar on tops.
• Bake 10 to 12 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Store in airtight container.

SOFT SUGAR COOKIES WITH WHITE CHOCOLATE, ALMONDS, AND CRANBERRIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat sugar, shortening, and butter together in a large bowl with an electric mixture until smooth. Beat eggs, vanilla extract, and almond extract into butter mixture.
• Whisk flour, baking powder, and salt together in a bowl. Gradually add flour mixture to butter mixture until dough just comes together. Stir almonds, white chocolate chips, and dried cranberries into the dough.
• Drop rounded tablespoons of dough about 2 inches apart on baking sheets. Bake cookies until bottom edges are light golden brown, 10 to 12 minutes. Cool cookies for 5 minutes before transferring to a wire rack to cool completely.

OATMEAL CRANBERRY ALMOND WHITE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F
• Cream together white and brown sugar, margarine, vanilla and almond extracts.
• Beat in egg.
• Mix in sifted flour, baking powder and soda, salt, oats and coconut until combined.
• Stir in dried cranberries, almonds and white chocolate chips.
• Drop slightly heaped tablespoons of dough on a sprayed SHINY baking sheet.
• Bake 10 to 12 minutes depending on your oven. Should be evenly golden in colour.
• Remove to cooling rack.
• Freeze really well.

CRANBERRY WHITE CHOCOLATE CHIP COOKIES

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.