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| Rich White Chocolate Cranberry Cookies |
"I made this recipe up recently, when I was invited to someone's house and found myself in a pinch with nothing to bring. After throwing it together and running out the door, I was pleasantly surprised when it was such a huge hit! I went home and tried to remember step-by-step what I did and I remade them to be sure. It's such an easy yet tasty cookie and the butter makes all the difference!"
Ingredients :
- 1 cup butter, softened
- 1 cup white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 (8 ounce) package white chocolate chips
- 3/4 cup dried sweetened cranberries
- 1/2 cup sweetened shredded coconut
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
Instructions :
| Prep : 15M | Cook : 24M | Ready in : 55M |
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- Preheat oven to 350 degrees F (175 degrees C).
- Beat butter and sugar together in a bowl using an electric mixer until creamy and smooth. Beat eggs, 1 at a time, into creamed butter mixture, beating until 1 egg is fully incorporated before adding the next; add vanilla extract and mix well. Stir white chocolate chips, cranberries, and coconut into creamed butter mixture.
- Mix flour, baking powder, and salt together in a separate bowl; mix into the butter mixture until dough is thoroughly combined. Spoon dough in heaping spoonfuls onto a baking sheet, leaving 2 inches between each.
- Bake in the preheated oven until cookies are slightly golden and center is partially soft, 10 to 13 minutes. Cool cookies on the baking sheet until soft and chewy.
Notes :
- If allergic to coconut, you can use uncooked oats in its place.
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