Cranberry White Chocolate Chip Cookies
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!
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.