Sunday, May 8, 2011

Cranberry White Chocolate Chip Mother's Day Cookies

I hope that everyone is having a wonderful Mother's Day.  Celebrating the holiday at my brother's and Fiana's today, we enjoyed a delicious homemade meal prepared by our gracious hosts.  I wanted to contribute, of course, by bringing dessert and was inspired to make these sizeable cranberry, white chocolate chip cookies.

Dan has been ranting and raving about them for the past month or so, since his co-worker Karen has been bringing them in pretty much weekly.  And each time he had these cookies, he described them in vivid detail. 

After a few passionate depictions, I must admit, I was intrigued.  So much so that Dan asked Karen for the recipe, and fast forward a few weeks, here I was making them.

Overall, the recipe is as straightforward and basic as can be.  To elevate the taste level of these treats, make sure you use really good quality ingredients such as premium flour, high-quality chocolate and big, chunky cranberries.  The only thing I changed from the recipe is that I baked the cookies for an extra 5 minutes to ensure a pretty golden brown color.  Enjoy with a tall glass of cold milk and some good company.

Karen's Cranberry White Chocolate Chip Cookies:

(makes 24 large cookies)
1 cup of softened butter
3/4 cup of granulated sugar
3/4 cup of light brown sugar
1 tsp vanilla
2 large eggs
1/2 tsp salt

1 tsp baking soda
2 1/4 cups of all purpose flour (I used King Arthur)

12 oz. white chocolate chips (I used about 3/4 of the package instead of the whole 12 oz.)
6 oz. dried cranberries

Preheat oven to 375 degrees.

Mix together butter, sugars and vanilla.  Beat in the eggs. 

Sift together salt, baking soda and flour.  Whisk to incorporate.  Stir in white chocolate chips and cranberries.  Place large spoonfuls of the batter on a foil lined baking sheet and bake for about 15 minutes or until golden brown.

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