These cranberry white chocolate chip cookies are perfect for the entire holiday season. I made them for Thanksgiving dessert this year, but they can also be a very festive Christmas cookie as well. These cookies are soft and chewy and just perfection.
Adapted from the Domestic Rebel
Makes about 24 cookies
- ¾ cup unsalted butter, at room temperature
- ½ cup brown sugar
- ½ cup white sugar
- 1 Tbsp vanilla extract
- 1 egg
- 2 cups all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- Pinch salt
- 1 cup dried cranberries
- 1 cup white chocolate chips
In the bowl of a stand mixer fit with the paddle attachment, beat together the butter, brown sugar & white sugar until light and fluffy. Beat in the vanilla and egg to combine. Add in the flour, cornstarch, baking soda and pinch of salt and beat until a soft dough has formed. Stir in the cranberries and white chips by hand.
Refrigerate the cookie dough for AT LEAST 1 HOUR. You can refrigerate longer if needed. This helps to create that light, soft and chewy texture.
Preheat oven to 350 degrees. Line two baking sheets with silicone liners or parchment paper. Place tablespoon-sized balls of the dough onto the cookie sheets.
Bake for approx. 8-10 minutes. Cookies may appear slightly undone. They will continue to set up more as they cool. Allow cookies to set on the baking sheets before carefully transferring to a wire rack to cool completely.
Recently I have been in the mood for a good old-fashioned oatmeal chocolate chip cookie. This recipe was advertised as the “best oatmeal chocolate chip cookies” so I gave it a try and I would have to agree! These cookies are thick, soft, chewy (even after a few days after baking) and perfectly hearty.
If you like nuts, I suppose you could add them, but I personally think nuts ruin any dessert.
Adapted from AverieCooks.com
Serving Size: Makes about 12 large cookies
- 1 large egg
- 1/2 cup unsalted butter (1 stick)
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 1/2 cups old-fashioned whole rolled oats (not instant or quick cook)
- 3/4 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
- pinch of salt
- 1 heaping cup semi-sweet chocolate chips
To the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugars and beat on medium-high speed until creamed and well combined, about 4 min. Add the egg and vanilla and beat until combined. Add the oats, flour, cinnamon, baking soda, salt, and beat on low speed until just combined. Add the chocolate chips and beat on low speed until just combined, about 30 seconds.
Preheat oven to 350 degrees and bake for about 10-11 minutes or until edges have set and tops are just set, even if slightly undercooked. Cookies will firm up as they cool. Allow cookies to cool on baking sheet for a few minutes and then move them to a cooling rack.
These cookies are delicious days after baking, but they are amazing warm out of the oven…enjoy:)
I love to bake, but I haven’t been baking as much as I would like because that means I would eat it all too :). But, at least one of the many days of being snowed in this winter called for some homemade cookies. These cookies are a fun take on the classic sugar cookie, kind of a homemade funfetti cookie.
Adapted from Annie’s-Eats (she hasn’t failed me on a recipe yet)
- 2 cups all-purpose flour
- ½ tsp. baking powder
- ¼ tsp. salt
- 1 cup (8 oz.) unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 Tbs. light brown sugar
- 1 large egg
- 1½ tsp. vanilla extract
- ½ cup rainbow sprinkles
Preheat the oven to 350˚ F. Line baking sheets with parchment paper or silicone baking mats.In the bowl of an electric mixer, combine the butter and sugars. Beat on medium-high speed until light and fluffy. Add the egg and vanilla and blend until combined. Mix in the flour, baking powder and salt on low speed just until incorporated. Using a spatula, fold in the rainbow sprinkles.
Scoop the dough into balls, about 1½ to 2 tablespoons each. Space them evenly on the baking sheets. Bake until the cookies are just set and the edges are barely browned, about 15-16 minutes. Let cool briefly on the baking sheets, then transfer to a wire rack to cool completely.