White Chocolate And Fresh Cranberry Cookies Recipes

FRESH CRANBERRY WHITE CHOCOLATE COOKIES

Steps:

• Roughly chop white chocolate and cranberries (each cranberry should be cut into 2-3 pieces). Toss the cranberries with 1 tablespoon of flour until coated on all sides.
• Preheat the oven to 375°F / 190°C / Gas Mark 5, no fan (if you have a convection oven reduce the temperature by about 20° or follow the manufacturer's instructions).
• Add the softened butter and both types of sugar into the mixing bowl. Mix over medium-low speed for about 3-5 minutes, until light, fluffy, and well-combined (you can use a hand mixer or a stand mixer, if using a stand mixer use a paddle-shaped attachment).
• Add the egg and vanilla extract, mix over medium-low speed for another 3-5 minutes, until well-combined. Scrape the sides of the bowl from time to time with a spatula.
• Stir the flour with baking soda and salt. Add the flour mixture to the mixing bowl. Mix over low speed until half combined (you should still see flour here and there and the dough will be rather clumpy).
• Add the chopped chocolate and cranberries to the bowl. Mix until they are evenly distributed, but the dough should be clumpy.
• Scoop the dough with a 3-tablespoons-ice cream scoop or just with your hands/spoon. Gather the dough clumps with your hands then roll it into balls (every ball should weigh 40g/1.4oz). Don't flatten the balls. Place on a baking sheet lined with parchment paper about 2 inches (5 cm) apart.
• Bake for about 14 minutes. Bake the cookies in batches. The baking time may slightly vary depending on the oven. The cookies should have golden edges but will be completely soft.
• Take the baking tray out of the oven and let the cookies cool on the baking sheet (they will continue to set up from the residual heat on the pan after they come out of the oven).
• Enjoy!

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.

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 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 AND CRANBERRY COOKIES

Steps:

• Preheat oven to 375.
• Grease cookie sheet.
• In a large bowl, cream together the butter, brown sugar and white sugar.
• Beat in the egg and brandy.
• Combine the flour and baking soda; stir into the sugar mixture.
• Add the white chocolate chips and the Craisins.
• Drop by spoonful onto greased cookie sheet.
• Bake for 8-10 minutes.
• Remove from oven, cool on sheet for about a minute and then transfer to wire rack to finish cooling.

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.

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.