CRANBERRY PECAN WHITE CHIP COOKIES
Super delicious cookies. They are a little crunchy on the outside but nice and soft on the inside. This is my basic sugar cookie dough but rather than roll and cut I just scoop. You can use any dried fruit that appeals to you. They do not brown so be careful that you don't over bake these little gems. I like to make these...
Provided by Maggie M
Categories Cookies
Number Of Ingredients 13
Steps:
- 1. ***** change it up a little by replacing the vanilla with 1/2 tsp orange extract and 1 tsp grated orange peel.
- 2. Preheat oven to 350°. Line baking sheets with parchment paper or silpat and set aside.
- 3. Place butter and sugar into large mixing bowl and beat until creamy and fluffy. Mix in eggs, sour cream, salt, baking soda and vanilla and beat until well incorporated.
- 4. Gradually add flour to mixture about 1/2 cup at a time until well incorporated. This dough will be a bit on the sticky side. It should be tight enough to scoop without leaving half of it in the scoop. Add up to 1/2 cup of additional flour if needed.
- 5. Stir in the pecans, cranberries and white chocolate chips. Put dough in refrigerator for about 20 minutes just to chill slightly.
- 6. Drop by small cookie scoop full or rounded tablespoon. Place them about an inch apart .. they won't spread. At this point you could sprinkle the tops with a bit of turbinado sugar - optional - if you like a little extra crunch in your cookies. Bake for about 10 minutes or just until they begin to lightly brown on edges. They will be blonde on top so if you try to cook them until they are browned they will be over baked.
- 7. Cool on the baking sheet for about 3 minutes then removed to wire rack to cool completely. Store in an airtight container.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
