White Chocolate Chip Cranberry Cookies
By Yankee Magazine|Dec 26 2005|
Second Place winner of Yankee’s December 2005 Cookie Contest.
Variation of chocolate chip, and a nice combination of flavors. A favorite at the bed and breakfast inn we owned in Iowa for 12 years, where every guest room had a cookie jar.
Yield
3-4 dozen
Ingredients
2/3 cup finely snipped dried sweetened cranberries
2 tablespoons water
3/4 cup granulated sugar
3/4 cup brown sugar
1 cup butter
1 large egg
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped nuts (macadamia nuts are good)
2 cups (12 oz pkg) white chocolate chips
Instructions
Heat oven to 375 degrees.
Snip cranberries into a microwaveable bowl. Sprinkle with water and stir. Cover loosely with plastic wrap. Microwave on half power for 30 seconds, or just long enough to warm. Stir again, and set aside to cool.
Cream sugars and butter, add egg.
In another bowl combine flour, baking soda, salt, nuts, chips and cooled cranberries.
Add to first mixture.
Drop by spoonfuls on parchment lined cookie sheets.
Bake 8-10 minutes until light brown at edges. Do not overbake.
This is a wonderful sweet cookie. Easy preperation. A favorite for me.
Followed the recipe as written. They were good, but next time I will add another 1/4 teaspoon salt. They didn’t have as much flavor as I expected they would, even though I used salted macadamia nuts. I will also mix shortening with the butter to equal a cup as the cookies spread more than I prefer.