Best Cranberry White Chocolate Almond Cookies Recipes

Oatmeal Cranberry Almond White Chocolate Chip Cookies image

Provided by Emjay99

Time 22m

Yield 36 serving(s)

Number Of Ingredients 15

1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1/2 cup margarine, room temperature
1 teaspoon vanilla extract
1 teaspoon almond extract
1 large egg, room temperature
1 cup all-purpose flour, wholewheat flour works just as well
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup quick-cooking oats, not instant
1/2 cup unsweetened coconut, medium
1/2 cup dried cranberries, Ocean Spray Craisins
1/2 cup slivered almonds, lightly toasted
2/3 cup white chocolate chips, placed in freezer to harden this retains their shape in baking

Steps:

Preheat oven to 350°F
Cream together white and brown sugar, margarine, vanilla and almond extracts.
Beat in egg.
Mix in sifted flour, baking powder and soda, salt, oats and coconut until combined.
Stir in dried cranberries, almonds and white chocolate chips.
Drop slightly heaped tablespoons of dough on a sprayed SHINY baking sheet.
Bake 10 to 12 minutes depending on your oven. Should be evenly golden in colour.
Remove to cooling rack.
Freeze really well.

Nutrition Facts : Calories 115.9, Fat 6.6, SaturatedFat 3, Cholesterol 6.3, Sodium 67.5, Carbohydrate 13.1, Fiber 1.1, Sugar 8, Protein 1.6

Cranberry White Chocolate Almond Cookies Recipe - (4.3/5) image

Provided by Foodiewife

Number Of Ingredients 11

3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, room temperature
1 cup brown sugar
2 whole large eggs
3 teaspoons vanilla
1 teaspoon almond extract, optional
1 cup dried cranberries
1 cup white chocolate chips
1 cup almonds, chopped or sliced

Steps:

Preheat oven to 350°F. Beat butter and sugar in a large mixing bowl until fluffy, about 2 to 3 minutes. Beat in eggs, one at a time. Then add vanilla and almond extract and mix. Add dry ingredients until just blended. Add cranberries, chocolate and almonds, then incorporate into dough. Bake on an un-greased baking sheet for about 12 minutes.

White Chocolate, Cranberry & Almond Cookies image

Provided by Dee Stillwell

Categories Chocolate

Time 27m

Number Of Ingredients 12

1 cup + 2 Tbsp melted butter, cooled to warm
1 1/4 c brown sugar, firmly packed
3/4 c granulated sugar
2 large eggs plus 1 egg yolk
2 tsp vanilla extract
2 tsp almond emulsion (better than extract but extract can be used if emulsion isn't available)
3 c all purpose flour
1 tsp baking soda
1 tsp salt
1 - 12 oz pkg white chocolate chips
1 - 1 1/2 c craisins (dried cranberries) reconstituted, more or less to taste
1 - 1 1/2 c sliced or chopped almonds, more or less to taste

Steps:

1. First melt butter in microwave and let cool to luke warm while measuring ingredients and lining cookie sheets with parchment paper. Also add a few tablespoons of water to the craisins and microwave for 1 minute to reconstitute..let cool. Heat oven to 350 degrees.
2. In mixer bowl, cream melted butter with sugars for 2 minutes. Beat in eggs, yolk and vanilla and almond emulsion. Beat for 1 minute more. While it is mixing, measure dry ingredients and sift them. Slowly add dry mixture to creamed mixture and mix just until incorporated. Stir in chips, craisins, and almonds.
3. Scoop dough onto cookie sheets 2 inches apart and bake for 11-13 minutes or until lightly browned around edges. Cool on cookie sheets for 5 minutes. Remove to cooling racks to cool completely. Store in an airtight container. Enjoy!

WHITE CHOCOLATE, CRANBERRY AND ALMOND COOKIES image

Number Of Ingredients 10

1 stick of butter (114g softened)
1/2 cup sugar
1/4 cup packed light brown sugar
1 egg
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 cup toasted chopped almonds
1/2 cup dried cranberries
1/2 cup white chocolate chips or chopped high-quality white chocolate bar

Steps:

1. Cream the butter and sugars together until fluffy; add vanilla extract and egg. 2. In a separate bowl, mix together the dry ingredients. Mix the dry ingredients into the sugar mixture in three installments, being careful not to overmix. Add in almonds, cranberries and white chocolate. 3. Refrigerate dough for at least one hour. Preheat oven to 350 degrees. 4. Using a cookie scoop or tablespoon, form the dough into balls, placing them on a cookie sheet (we use parchment paper to prevent sticking). 5. Bake cookies for 10 minutes until just toasted around the edges. Keep in mind that cooking times vary depending on altitude and oven temp. Rotate the tray halfway through bake time to ensure even rising.