Posted in Just Baked, Tummy Talks

Just Baked: White Chocolate Chip and Cranberry Cookies

“Count your cookies, not your problems.” ― Cookie Monster, The Joy of Cookies: Cookie Monster’s Guide to Life

I recently bought a pack of dried cranberries to put on my salad. After tiring of eating salad for a week, I wanted to do something else with my remaining cranberries. So, on a recent trip to the grocery, I bought a pack of white chocolate chips to try to make one of my favorite cookies from Starbucks—white chocolate chips and cranberry cookies.

It’s not the first time I made these cookies but I could not find the recipe I used before. I then searched for a new one and came across the recipe from Diane Abed from AllRecipes. The only thing I didn’t have in her list of ingredients was the brandy. I decided to just use vanilla because I was going to bring the cookies to work and one of my colleagues is pregnant. I have no idea if one tablespoon of brandy mixed in cookie dough and baked off will have any effect on her but I didn’t want to risk it.

When I make cookies, I normally use salted butter for extra flavor. When I made these cookies, I only had unsalted butter. So, I decided to add ½ teaspoon of fine salt just to help with the flavor.

img_7818.jpgThe recipe was easy to make with or without an electric hand mixer. I did use one because I got used to it already. I think it only took me 10 minutes to whip the first batch. With the size of my cookie scoop, I wasn’t sure if I was indeed going to yield 24 cookies or more. However, I whipped up 24 cookies just like the recipe said so I whipped up another batch.

This is the most vanilla I used on a cookie. One tablespoon! That’s why when I was baking the cookies, the whole house smelled wonderfully of vanilla.

I did not flatten the cookies after scooping them on the baking sheet because I thought they were going to spread. However, that wasn’t the case. They only spread very little so I ended up with small, thick cookies. That meant a they took a little longer to bake completely though. Maybe 13 to 14 minutes instead of just 10 minutes.

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They were so delicate after getting out of the oven so I gently took them out to place on a cooling rack. I did not want the cookies to steam and be soggy by letting them cool on the tray they baked on. Also, I had to use the tray again to prepare my next batch of cookies for baking.

All in all, I made four dozens of cookies! Half of them I brought to work for my colleagues to enjoy. They have known for quite some time that I bake on weekends and they were requesting I let them taste what I make. I got positive feedback and there were those who went for seconds.

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They were moist on the inside and a little chewy because of the cranberries. The white chocolate really goes well with the tartness of the fruit. No wonder it’s my favorite fruit and chocolate combination! Not that white chocolate can be considered as “real chocolate,” but you know what I mean.

Try out Diane’s recipe. I am sure you and the people you’ll gift the cookies to will enjoy them!

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