On Sunday, I was really craving something sweet. Unfortunately, I didn’t have anything readily available since I finally finished off the cake my grandmother gave me. Then I remembered that I still had dried cranberries and a bag of white chocolate chips left over from my Christmas cookie baking spree. So I decided, why not? Anyone who has made cookies before knows that you must first let the butter come up to room temperature. I sped that process along by placing it on the heater. A few hours later(rather than a half a day later), the butter was ready and I was able to make some yummy cranberry and white chocolate chip cookies. Here are the fruits of my labor:
Did I mention that they were yummy? I had the opportunity to have this cookie for the first time when I was living in North Carolina and ever since, I just love making them. The recipe is relatively easy and in less than thirty minutes you will have chewy (or crunchy, depending on your cookie texture preference), tasty treats. Here is the recipe below with my changes in red:
White chocolate and Cranberry cookies
- 1/2 cup
butter, softened( I used earth balance, which is a vegan butter)
- 1/2 cup packed brown sugar
- 1/2 cup white sugar
- 1 egg
- 1 tablespoon
brandy(I didn’t have brandy in the house, so I used rice milk)
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 3/4 cup white chocolate chips
- 1 cup dried cranberries
- Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and brandy. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.