WHITE CHOCOLATE CHUNK CRANBERRY COOKIES
Yummy! The white chocolate, combined with the tart cranberries and the crunchy pecans make this one tasty cookie. They'd be great any time of the year, but the flavors are perfect for fall and winter. Include these in a cookie exchange and everyone will love you. Or, package the dough and freeze like Debbie suggests. Then bring...
Provided by Debbie Thurmond
Categories Fruit Desserts
Time 40m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 375 degrees. In a medium sized bowl, mix together the flour, baking soda, and salt. Set aside.
- 2. Beat butter and sugars on medium speed in a large bowl until light and fluffy.
- 3. Blend in eggs and vanilla.
- 4. Gradually add the flour mixture.
- 5. Gently fold in the white chocolate chunks, nuts, and cranberries.
- 6. Drop by rounded tablespoons onto a cookie sheet, 1 ½ inches apart.
- 7. Bake from 9 - 11 minutes or until lightly browned.
- 8. Cool on the baking sheet for 3 minutes before moving to a rack to complete the cool down. Store in an airtight container.
- 9. Dough can be made ahead of time and frozen. For slice and bake cookies, make dough then roll into a log shape. Double wrap with plastic wrap and freeze until ready to use. Then simply thaw, slice and bake. Dough can also be rolled into balls, frozen in a plastic freezer bag and thawed when ready to use. Place thawed cookie dough balls onto the cookie sheet and bake as directed.
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