Welcome to Diane's Blog - Canning and Cooking at Home
So, yes - this is just your 'run-of-the-mill' basic cookie recipe but, since we like white chocolate better - I've amped up our 'usual' cookies. I buy sweet, dried cranberries at our local Farmers Market (lots of grocery stores carry them too) They add just a touch of taste and color to the cookies (you can use raisins too) Chopped walnuts usually end up in there too - and makes these cookies taste SO good. They are a family favorite...~Enjoy! Diane
White Chocolate/Cranberry Cookies
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs, room temperature
1 1/5 - 2 cups White Chocolate Chips
1 cup dried cranberries
1 cup chopped walnuts *optional
PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate, fruit and nuts. Drop by rounded tablespoon onto ungreased, parchment lined, baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION: Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
Recipe Adapted from: Nestle
Photos by: Diane Baker for Canning and Cooking at Home
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