White Chocolate Chip Cranberry Cookies: Easy Drop Cookie Recipe
Adapted from Two Twenty One
White Chocolate Cranberry Cookies are a unique variation of a
traditional chocolate chip oatmeal cookie recipe.
In this version white chocolate chips replace conventional semi-sweet
chocolate chips. And where you might add raisins to the dough, you replace them
with dried cranberries (Craisins®) instead. The result is a sweet drop cookie
with bite – and a pretty one, at that. The white chips and red cranberries
create a colorful contrast.
Drop cookie dough varies in texture from quite soft to stiff.
Like other drop cookies, these are formed by either “dropping” or pushing spoonfuls
of cookie dough onto a baking sheet. This particular drop cookie recipe
produces a stiff dough that must be pushed with a finger, spoon, or spatula
onto the baking sheet. The cookies will be an even better shape when you
lightly press down the dough with your fingers or the heel of your hand. During
baking, the mounds of dough flatten and spread.
Prep time: 15 minutes
Bake time: 10-12 minutes
Makes about 4 dozen cookies
1 cup (2 sticks) butter or margarine, softened
1 ½ cups granulated sugar
½ cup packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking soda
½ teaspoon salt
3 cups quick oats
1 ½ cups dried cranberries or Craisins®
2 cups (12 ounces) vanilla white chocolate chips
Directions for White Chocolate Chip Cranberry Cookies
- Preheat oven to 350º F. Line baking sheets with parchment
- Combine flour, cinnamon, baking soda, and salt in a medium
bowl. Set aside.
- In a separate bowl, using an electric mixer on medium speed,
cream butter and sugars until light and fluffy, scraping the bowl continually.
Beat in eggs, one at a time. Stir in vanilla.
- Gradually stir flour mixture into creamed mixture a bit at a
time until well blended. Add oatmeal to the dough, a bit at a time. Cookie
dough will be thick. Use a large mixing spoon mixing them in with a wooden
- Use a cookie scoop, small ice cream scoop, or kitchen
teaspoon to drop rounded teaspoonfuls of cookie dough onto lightly greased
baking trays, 2 inches apart. Lightly press down the dough with your fingertips
or the heel of your hand.
- Bake 10-12 minutes until cookies are slightly golden around
the edges. Remove cookie sheets from the oven. Allow cookies to sit for 3-5
minutes on the baking sheet before using a spatula to transfer them to a wire
rack. Cool completely.
- Store cookies in an airtight container.
Special Baking Tips for
White Chocolate Cranberry Cookies from The Elf
- Chop cranberries coarsely with a kitchen cleaver before
adding to the cookie dough. This will distribute the cranberries more equally
throughout the cookie dough and make cookies less lumpy.
- For softer, chewier cookies bake on the low side of the
recommended time. For crisper cookies, bake a few minutes longer.
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