Monster White Chocolate Cranberry Cookies Recipes

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

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.

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:

• 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.

MONSTER WHITE CHOCOLATE CRANBERRY COOKIES

Steps:

• Preheat oven to 325°. Beat melted butter and sugars until well blended. Beat in eggs, egg yolks and vanilla. In another bowl, whisk together flour, baking soda and salt; gradually beat into butter mixture. Stir in white chocolate, macadamia nuts and cranberries. , Drop dough by 1/4 cupfuls 3 in. apart onto lightly greased baking sheets. Bake until edges are golden brown, 15-17 minutes. Cool on pan 2 minutes before removing to wire racks to cool.

CRANBERRY CHOCOLATE OATMEAL MONSTER COOKIES

Steps:

• Preheat oven to 350 degrees.
• Sift the dry goods together into a large bowl. Set aside.
• Cream together the butter and both sugars, then beat in the eggs. Stir in the vanilla extract.
• Add the dry goods to the wet works a small amount at the time until well combined.
• Using a spatula, fold in the rolled oats until thoroughly combined. Add in the dried cranberries and both types of chocolate chips.
• Use a 1/3 or 1/4 cup measuring cup to transfer the dough onto an ungreased baking sheet. Use the floured bottom of a drinking glass to smash the cookies flat.
• Bake for 13 to 15 minutes or until lightly brown.
• When they have slightly cooled, but are still warm, transfer the cookies onto a cooling rack.
• Enjoy with a big glass of milk!