Rich White Chocolate Cranberry Cookies Recipes

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.

RICH WHITE CHOCOLATE CRANBERRY COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat butter and sugar together in a bowl using an electric mixer until creamy and smooth. Beat eggs, 1 at a time, into creamed butter mixture, beating until 1 egg is fully incorporated before adding the next; add vanilla extract and mix well. Stir white chocolate chips, cranberries, and coconut into creamed butter mixture.
• Mix flour, baking powder, and salt together in a separate bowl; mix into the butter mixture until dough is thoroughly combined. Spoon dough in heaping spoonfuls onto a baking sheet, leaving 2 inches between each.
• Bake in the preheated oven until cookies are slightly golden and center is partially soft, 10 to 13 minutes. Cool cookies on the baking sheet until soft and chewy.

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 AND WHITE CHOCOLATE COOKIES

Steps:

• Heat oven to 350 degrees. In a mixing bowl, combine the flour, baking powder, salt and oats. In the bowl of an electric mixer, combine butter and sugars. Beat until smooth. Add egg and vanilla, and mix again.
• Add flour mixture and beat until well blended. Add cranberries, pecans and white chocolate chips, and mix gently until blended. Refrigerate bowl for 10 minutes.
• Line two baking sheets with a nonstick liner or parchment paper. Roll dough into balls (about 2 tablespoons per ball), and place them 1 1/2 inches apart on baking sheets. Press each ball gently with a fork to flatten it into a fat disk. Place sheets in oven on two racks. Bake just until cookies are pale gold, about 15 minutes; they will still be soft when hot. Cool cookies on sheet for 5 minutes, then cool on a wire rack.

WHITE CHOCOLATE CHIP CRANBERRY COOKIES

Steps:

• In a small bowl, combine the flour, baking soda and salt. Stir well to combine.
• In a large bowl or your mixer, cream together the butter, water, brown sugar & white sugar until smooth. Beat in the egg and add the vanilla.
• Add the flour to the creamed mixture and stir well.Mix in the white chocolate chips and the dried cranberries.
• Drop by heaping teaspoons onto a non-stick cookies sheet, or use a small ice cream scooper.
• Bake for about 8-10 minutes. The best is to keep them just slightly undone, as they will finish for another minute on the pan after you've removed them from the oven. Allow to cool on a wire rack.