Cranberry White Chocolate Cookies & Week #2 of the Christmas Treats Blog Hop!

Soft, chewy, and slightly sweet are the three words that come to mind when I think about these cookies. They would make a beautiful holiday gift, partly because they're filled with cranberries and white chocolate, which are always delicious. The best part is that they're quick to make too, no chilling in the refrigerator and waiting. Just mix, scoop, bake, cool. Easy? yes. These would also be a lovely addition to an assorted cookie tray.

At one place where I used to work we made cranberry pistachio white chocolate cookies. They are amazing! We only made them at Christmas time and people loved them. This recipe is not that recipe. But, I think it's better. Feel free to toss in some pistachios if you feel the need, the saltiness is a nice addition. This time around I just made a recipe with the cranberries and pistachios for a different flavor. I may or may not have eaten about six of these within 20 minutes of them coming out of the oven. To be honest, I lost count of how many I ate. I loved them way to much and promptly told my husband he had to take some to work the next day to get them out of the house. He forgot them of course. Now I have to eat them all.

This week 2 of the 12 Weeks of Christmas Blog Hop. The hop is hosted by Brenda at Meal Planning Magic. She's kind enough to orchestrate the whole hop and let all of us be a part of it. If you would like more information on how to join the hop check out her site and she can help you get everything you need.

First the recipe, then the hop :) Happy baking and exploring!

Cranberry White Chocolate Cookies
Makes 20-22

Ingredients:
- 6 tablespoons butter, melted
- ¼ cup + 2 tablespoons dark brown sugar
- ¼ cup + 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 whole egg
- 1 ¼ cups flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- ½ cup white chocolate chips
- ½ cup dried cranberries

Directions:
1. Preheat oven to 325F. In the bowl of a mixer, blend together the butter, sugars, and vanilla for about 1 minute until fluffy. Add egg, mix until combined.
2. Add the flour, baking soda, salt, and cinnamon. Mix until completely blended (dough may look soft).
3. Stir in the chocolate chips and cranberries. Scoop into mounds (about 1 ½ tablespoons) on a cookie sheet about 2” apart. Bake 13-15 minutes or until light golden brown. Do not overbake or the cookies will be crispy on the edges. The cookies may not look done completely but they will set up as they cool and remain chewy. Cool completely on a wire rack.
 
Printable recipe

This is an original recipe

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