White Chocolate & Cranberry Cookies
Yield
18 servingsPrep
20 minCook
30 minReady
50 minTrans-fat Free, Low Sodium
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
½ | cup |
butter
softened |
|
½ | cup |
brown sugar
packed |
* |
½ | cup |
sugar
white |
|
1 | large |
eggs
|
|
1 | tablespoon |
brandy
|
|
1 ½ | cups |
all-purpose flour
|
|
½ | teaspoon |
baking soda
|
|
¾ | cup |
white chocolate chips
|
* |
1 | cup |
cranberries, dried
|
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
118 | ml |
butter
softened |
|
118 | ml |
brown sugar
packed |
* |
118 | ml |
sugar
white |
|
1 | large |
eggs
|
|
15 | ml |
brandy
|
|
355 | ml |
all-purpose flour
|
|
2.5 | ml |
baking soda
|
|
177 | ml |
white chocolate chips
|
* |
237 | ml |
cranberries, dried
|
* |
Directions
Preheat oven to 375℉ (190℃) F (190 degrees C).
Grease cookie sheets.
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth.
Beat in the egg and brandy.
Combine the flour and baking soda; stir into the sugar mixture.
Mix in the white chocolate chips and cranberries.
Drop by heaping spoonfuls onto prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven.
For best results, take them out while they are still doughy.
Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.