Ingredients for Cranberry White Chocolate Cookies
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 cup (2 sticks) unsalted butter
- 1 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract (optional)
- 1 large egg
- 1 large egg white
- White Chocolate Chips
- 1 cup dried cranberries
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How to Make Cranberry White Chocolate Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1/4 teaspoon ground nutmeg. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 cup granulated sugar, and 3/4 cup packed brown sugar until light and fluffy.
- Beat in 1 large egg and 1 large egg white until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 2 cups white chocolate chunks and 1 cup dried cranberries.
- Drop by rounded tablespoons onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 12-15 minutes, or until the edges are golden brown and the centers are still slightly soft. Start checking at 12 minutes.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
55g
Fat
22g
Carbs
7g
