Cookies

Cranberry White Chocolate Cookies

DSC_2543 (3)

Prep Time: 15 Minutes

Cook Time: 12 minutes

Total Time: 27 Minutes

Yield: 2 dozen

DSC_2543 (3)

Ingredients

  • 1 C. + 3 Tbsp. all-purpose flour
  • 1/2 tsp. Clabber Girl® Baking Soda
  • 1/2 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1/4 tsp. salt
  • 1/2 C. + 1 Tbsp. unsalted butter, room temperature
  • 1/2 C. + 1 Tbsp. granulated sugar
  • 1/2 C. + 2 Tbsp. brown sugar, packed
  • 1 egg
  • 1 tsp. orange extract (can substitute almond extract or 1 Tbsp. orange zest)
  • 1 C. + 2 Tbsp. quick oats
  • 1 1/4 C. white chocolate chips
  • 1 1/4 C. dried cranberries

Directions

  1. Preheat oven to 375°F
  2. In a medium bowl, whisk together the flour, soda, cinnamon and salt; set aside.
  3. With an electric mixer, cream together the butter, sugar, and brown sugar until smooth and creamy (about 3 minutes); scrape the sides of the bowl periodically.
  4. Add the egg and orange extract and mix until well blended, scraping the sides of the bowl as needed.
  5. On low speed, add in the flour mixture a little at a time and gently blend in.
  6. On low speed, add the oats, chips and cranberries and mix just until combined.
  7. Scoop cookie dough onto a parchment lined baking sheet using a 1 oz. portion scoop, leaving 2 inches between cookies. Gently press each dough ball down with the palm of your hand to about 1/4″ thickness.
  8. Bake for 10-12 minutes or until edges just start to brown.
  9. Remove from the oven and cool for a minute then transfer to a wire rack to cool completely.
  10. Store in an airtight container.

Cranberry White Chocolate Cookies

DSC_2543 (3)

Prep Time: 15 Minutes

Cook Time: 12 minutes

Total Time: 27 Minutes

Yield: 2 dozen

Ingredients

  • 1 C. + 3 Tbsp. all-purpose flour
  • 1/2 tsp. Clabber Girl® Baking Soda
  • 1/2 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1/4 tsp. salt
  • 1/2 C. + 1 Tbsp. unsalted butter, room temperature
  • 1/2 C. + 1 Tbsp. granulated sugar
  • 1/2 C. + 2 Tbsp. brown sugar, packed
  • 1 egg
  • 1 tsp. orange extract (can substitute almond extract or 1 Tbsp. orange zest)
  • 1 C. + 2 Tbsp. quick oats
  • 1 1/4 C. white chocolate chips
  • 1 1/4 C. dried cranberries

Directions

  1. Preheat oven to 375°F
  2. In a medium bowl, whisk together the flour, soda, cinnamon and salt; set aside.
  3. With an electric mixer, cream together the butter, sugar, and brown sugar until smooth and creamy (about 3 minutes); scrape the sides of the bowl periodically.
  4. Add the egg and orange extract and mix until well blended, scraping the sides of the bowl as needed.
  5. On low speed, add in the flour mixture a little at a time and gently blend in.
  6. On low speed, add the oats, chips and cranberries and mix just until combined.
  7. Scoop cookie dough onto a parchment lined baking sheet using a 1 oz. portion scoop, leaving 2 inches between cookies. Gently press each dough ball down with the palm of your hand to about 1/4″ thickness.
  8. Bake for 10-12 minutes or until edges just start to brown.
  9. Remove from the oven and cool for a minute then transfer to a wire rack to cool completely.
  10. Store in an airtight container.

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