Cranberry White Chocolate Chip Cookies are so popular because they are easy to make and are tart, sweet and tasty! Great for holiday cookie exchange parties or anytime of the year!
‘Tis the season of irresistible treats! If you’re a fan of the classic combination of sweet and tart flavors, our Cranberry White Chocolate Chip Cookies are about to become your new obsession. This simple yet delectable recipe promises to elevate your cookie game, bringing together the lusciousness of white chocolate and the tangy burst of cranberries. Follow along, and soon you’ll be delighting your taste buds with these mouthwatering treats that are perfect for any occasion.
Why you’ll love Cranberry White Chocolate Chip Cookies
- Easy to make
- Full of sweet and tart flavors
- Loaded with craisins, white chocolate, oats and coconut
- Great for your holiday try or cookie exchange party
Cranberry White Chocolate Chip Cookies-Ingredients
- 1/2 cup granulated sugar
- 1/2 cup vegetable shortening
- 2 eggs
- 1 1/2 tsp pure vanilla extract
- 1 cup all-purpose flour
- 1 cup quick-cooking oats
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup white chocolate chips
- 3/4 cup craisins
- 1/2 cup sweetened coconut flakes
Cranberry White Chocolate Chip Cookies-Instructions
- Preheat oven to 350 degrees.
- In a stand mixer with a paddle attachment or a hand mixer, beat sugar, vegetable shortening, eggs and pure vanilla extract until light and fluffy.
- Add flour, oats, baking powder and salt and beat until a soft dough forms.
- Stir in white chocolate chips, craisins and coconut.
- Use a small, 1-inch cookie scoop and drop dough onto a cookie sheet.
- Bake 9-11 minutes or until the cookies are just starting to brown around the edges.
- Let cookies rest on the baking sheet for 2 minutes, then move to a wire rack and cool completely.
- Serve and enjoy!
- To store, place in an airtight container for 3-5 days. Freeze in an airtight container for up to 3 months. Place wax paper between layers.
Essential tools for the best baking experience
- Invest in good, baking sheets: Using the right baking sheets make a huge difference when baking cookies. Years ago, my sister-in-law bought me a Doughmakers baking sheet and it’s amazing! For most of my cookies, this is my go-to baking sheet. It’s pebbled design promotes even baking and cooling. It’s so easy to remove your cookies and the sheet is extremely light weight too. Plus, it doesn’t rust. A great Christmas gift for the baker in your family!
- Use a good mixer: if you like to bake, invest in a good mixer. I love my Kitchen Aid Stand Mixer. For most of my recipes, I use this mixer. However, a good hand mixer can be used as well.
- Cookie scoop: for round and evenly portioned cookies, use a cookie scoop.
- Wire racks: if you haven’t invested in a wire rack or two, you should. Placing your baked goods on wire racks help with both cooling and eliminating carryover baking.
- Thin spatula: a thin spatula will help you to remove your cookies from the baking sheet with ease. It will also help eliminate cookie distortion when removing!
Baking and Presentation
For the perfect bake, keep an eye on your cookies around the 10-minute mark. They should have a golden edge while maintaining a soft center. Consider pressing a few extra white chocolate chips and cranberries on top before baking if desired. The combination of red cranberries and white chocolate makes these cookies visually appealing for holiday gatherings and cookie exchanges.
Enjoy this sweet and tart treat!
You’re now equipped with the tools to create these irresistible Cranberry White Chocolate Chip Cookies. Remember, equipping your kitchen with essential kitchen tools will make your baking experience easier and more enjoyable. So gather up your ingredients, grab your cookie scoop and start baking a batch today. They surely won’t disappoint! Feel free to share your baking adventures with us in the comments below and let us know how your cookies turned out. Happy baking! And remember…
Life’s too short to eat bad food!
For other delicious cookies try:
Chocolate Chip Christmas Cookies
Coconut Oatmeal Chocolate Chip Cookies
5 Ingredient Chocolate Chip Coconut Balls
Peanut Butter Sandwich Cookies
Classic Soft and Chewy Snickerdoodles
Cranberry White Chocolate Chip Cookies
Equipment
- Stand mixer with paddle attachment or hand mixer
- Baking Sheets
- Wire racks
- Cookie Scoop
Ingredients
- 1/2 cup granulated sugar
- 1/2 cup vegetable shortening
- 2 eggs
- 1 1/2 tsp pure vanilla extract
- 1 cup all-purpose flour
- 1 cup quick-cooking oats
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup white chocolate chips
- 3/4 cup craisins
- 1/2 cup sweetened coconut flakes
Instructions
- Preheat oven to 350 degrees.
- In a stand mixer with a paddle attachment or a hand mixer, beat sugar, vegetable shortening, eggs and pure vanilla extract until light and fluffy.
- Add flour, oats, baking powder and salt and beat until a soft dough forms.
- Stir in white chocolate chips, craisins and coconut.
- Use a small, 1-inch cookie scoop and drop dough onto a cookie sheet.
- Bake 9-11 minutes or until the cookies are just starting to brown around the edges.
- Let cookies rest on the baking sheet for 2 minutes, then move to a wire rack and cool completely.
- Serve and enjoy!
- To store, place in an airtight container for 3-5 days. Freeze in an airtight container for up to 3 months. Place wax paper between layers.
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