Cranberry & White Chocolate Goodness!!
This time of year and cranberries go hand in hand. So why not combine cranberries and white chocolate to make a scrumptious delight?
Cranberry and White Chocolate Cookies are a perfect treat! Especially today! It’s Cookie Day.
Here’s some tasty background on cookies!
The word “cookie” comes from the Dutch word “Koekje”. What does koekje mean? It means little cake. Dutch bakers used to test their oven temperatures on small amounts of batter to prevent wasting the entire cake mix if the oven temperature wasn’t right.
Since no one likes to waste, it wasn’t long before the Dutch bakers realized those tiny pieces of cooked batter was really good. And so the cookie was born!
Cranberry and White Chocolate Cookies
Yield – 4 dozen cookies
Ingredients –
1/2 cup margarine or butter, softened
1 1/3 cups sugar
2 eggs
1 teaspoon imitation butter flavor
1 3/4 cups all-purpose flour
1 cup old-fashioned rolled oats
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups sweetened dried cranberries
2/3 cup white vanilla chips
Heat oven to 350°F. Spray cookie sheet with non-stick cooking spray.
In large bowl, combine margarine and sugar; beat using an electric mixer until light and fluffy. Add eggs and butter flavor; mix well.
Add flour, oats, baking soda and salt; mix well.
Stir in cranberries and vanilla chips.
Mix well. Drop dough by tablespoonfuls 2 inches apart onto sprayed cookie sheet.
Bake at 350°F for 6 minutes, rotate and bake for 6 more or until edges are golden brown. Cool 1 minute; remove from cookie sheet. Cool on wire racks 15 minutes or until completely cooled. If you prefer crunchy cookies, bake 2-3 minutes longer.
For a change of pace substitute raisins, dried currants, dried cherries , dried pitted dates or chopped dried apricots for dried cranberries.
Not only are these cookies super yummy but the cookie dough can be frozen to bake later.
To freeze place 1 tsp balls of dough on wax paper lined cookie sheet and place in your freezer for several hours. Once dough balls are frozen, remove and store in an air-tight container for up to 3 months. When ready to make, thaw dough to room temperature then bake.
I really love the combination of cranberry and white chocolate. They have a sweet and tangy flavor that mixes wonderfully together!
Give them a try and tell me what you think!
If you like Cranberry and White Chocolate Cookies, give these a try.
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Cranberry and White Chocolate Cookies
Ingredients
- ½ cup butter, softened
- 1 ⅓ cups sugar
- 2 eggs, room temperature
- 1 tsp imitation butter flavor
- 1 ¾ cups all-purpose flour
- 1 cup old-fashioned rolled oats
- 1 ½ tsp baking soda
- 1 ½ cup sweetened dried cranberries
- 1 cup white chocolate chips
Instructions
- Heat oven to 350°F. Spray cookie sheet with non-stick cooking spray. In large bowl, combine margarine and sugar; beat until light and fluffy.
- Add eggs and butter flavor; mix well. Add flour, oats, baking soda, and salt; mix well. Stir in cranberries and vanilla chips.
- Drop dough by tablespoonfuls 2 inches apart onto sprayed cookies sheets.
- Bake for 9 to 11 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheet. Cool on wire racks 15 minutes or until completely cool.