You know sometimes in life you come across the occasional people who don't care for Chocolate Chip...
I know - I didn't even know they existed up until i offered my cousin one and she refused :O
Good News!
These are the type of cookies you offer them and no love lost.
White Chocolate Cranberry Cookies
Yea, Even Chocolate Chip Cookie Lovers would devour these.
These cookies are soooooo easy to reproduce, they will sure make it to your Go To Recipe Box.
The trick with these cookies are that they aren't baked immediately after mixing...
Placed in the refrigerator for a minimum of 1 - 2 hours and you will get the most moist, most delicious cookie you've ever had. Reason being that they will spread if baked right after mixing.
Texture Shot
White Chocolate Cranberry Cookies
Appr. 2 dozen
1 cup butter, softened
1 1/2 cups brown sugar
1/4 cup sugar
2 eggs
1/4 tsp vanilla
2 3/4 cup flour
1 cup rolled oats
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1/4 tsp cinnamon
1 1/2 cups dried cranberries
1 cup walnuts, chopped
3/4 cup white chocolate chunks
1. Preheat oven to 350 degrees F for 10 minutes. Cream together butter, sugars, eggs and vanilla.
2. Combine all dry ingredients except for cranberries, nuts and chocolate. Stir dry ingredients into butter mixture then add the berries, nuts, chocolate.
3. Either using a Tablespoon measure or a small Ice Cream Scoop, drop onto cookie sheets and refrigerate for no less than 1 hour.
4. Bake for 15-19 minutes or until edges are just beginning to brown. They will still be soft in the centre and will seem underdone when they first come out of the oven, but when they cool they will have slightly crispy edges and soft, ooey, gooey centres.
There you have it. I do hope you enjoy this recipe and if you try it , please feel free to share it with me on any social media. They certainly are worth a try.
Twitter: @meera_ali
Facebook: Whimsical Desserts
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