White Chocolate Cranberry cookies is perfect for cookie exchanges.
It’s a crispy cookie with just the right amount of sweetness from the dried cranberries and white chocolate chips.
With a recipe this easy you can make it for holiday buffets or brunch — it yields approximately 4 dozen cookies.
You can make one batch of cookies and be finished in less than 1 hour from start to finish. Now that’s what I call quick and easy!
This recipe was on foodandwine.com — it’s a recipe from The Best Bake Sale Cookbook.
I re-made the original recipe changing the flour and substituting brown sugar and coconut sugar for granulated sugar.
Everyone loved this cookie. I made this recipe several times using different add-ins with excellent results.
White Chocolate Cranberry Cookies
- 1 cup AP flour
- 1 cup white whole wheat flour
- 1 cup quick-cooking or old fashioned rolled oats
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. kosher salt
- 2 1/2 sticks unsalted butter
- 1 cup light brown sugar
- 1/2 cup coconut sugar
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 1 TBLS. vanilla extract
- 1 1/2 cups white chocolate chips
- 1 cup dried cranberries
- Preheat oven to 325 degrees. Line baking sheets with parchment paper.
- In medium bowl add the dry ingredients and set aside.
- In a stand mixer beat the butter and sugar until creamy. Add the eggs, beating between each addition and scraping down the side.
- Beat in the dry ingredients and then add in the chips and cranberries just until well blended.
- Spoon heaping teaspoons of dough onto the baking sheets 2 inches apart.
- Bake 12-15 minutes until the edges of the cookies begin to brown.
- Cool cookies on baking sheet for 5 minutes then transfer to a wire rack.
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