Cranberry White Chocolate Cookies |
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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 54 |
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these looked and sounded so good... the recipe is from King Arthur's Ingredients:
1 cup (2 sticks, 8 ounces) unsalted butter, very soft |
1 cup (7 1/2 ounces) packed brown sugar |
3/4 cup (5 1/4 ounces) granulated sugar |
1 teaspoon salt |
2 teaspoons vanilla |
1/8 teaspoon orange oil (4 to 5 drops) |
1 large egg |
1/2 teaspoon baking soda |
2 3/4 cups (11 5/8 ounces)king arthur unbleached all-purpose flour |
1 1/2 cups (9 ounces) white chocolate chunks |
1 1/2 cups (5 1/4 ounces) dried cranberries |
1 cup (3 3/4 ounces) chopped pecans or walnuts |
Directions:
1. Place the very soft (soft unto melting) butter in a medium-large mixing bowl. Add the sugars, salt, vanilla, and orange oil, and stir well. Add the egg and stir until well blended. Add the baking soda and flour, mixing until blended. Stir in the chips, cranberries, and nuts.
2. Scoop rounded tablespoons of dough (a tablespoon cookie scoop works well here) onto light-colored baking sheets. Flatten into disks, using gentle pressure from your fingers.
3. Bake the cookies in a preheated 375°F oven for 12 to 14 minutes, until the bottoms and edges are lightly browned; the tops shouldn't brown. Remove the cookies from the oven, let them rest on the pan for 5 minutes, then slide them onto a rack to cool completely
4. Yield: about 4 1/2 dozen cookies
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