These cookies are sweet and buttery with crunchy edges and soft chewy centers. The tartness of the cranberries is balanced nicely by the smooth vanilla flavor of the white chocolate. These two flavors are further enhanced by the addition of a generous amount of almond extract, which give these cookies a bit of a fruity and floral aroma.
This recipe is adapted from the Original Nestle Toll House chocolate chip cookie recipe that is posted on Nestle's Very Best Baking website:
White Chocolate Cranberry CookiesNotes:
2 1/4 c (295 g) all-purpose flour
1 tsp baking soda
1 tsp salt
1 c butter (room temperature)
3/4 c sugar
3/4 c brown sugar (packed)
2 large eggs (room temperature)
1 tsp vanilla extract
2 tsp almond extract
1 c white chocolate chips
1 c sweetened dried cranberries
1. Preheat the oven to 375°.
2. In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a medium bowl, cream the butter, sugar, and brown sugar until light and fluffy. Add the eggs to the sugar mixture one at a time, beating well after each addition. Beat in the vanilla and almond extracts.
4. Gradually beat the flour mixture into the sugar mixture until well combined. Stir in the white chocolate chips and cranberries by hand.
5. Drop rounded tablespoons of the cookie dough onto an ungreased baking sheet. Bake for 9 to 11 minutes or until the edges of the cookies are golden brown. Carefully move the cookies to a wire rack to cool completely.
- These cookies will stay fresh for about a week in an airtight container.
- You can make the cookie dough a day or two ahead of time, just keep it tightly wrapped and in the fridge until you are ready to bake.
- The cookie dough also freezes well.
- These cookies are very sturdy and are well suited for sending through the mail.
- You can also bake the finished cookie dough in lightly greased 9" x 13" baking dish for 25 to 30 minutes to make cookie bars! Just be sure to cut the bars while they are still warm.